Name: Chilaquiles Verdes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Corn tortillas - 8 (7 inch); Avocado oil, divided - 2 tablespoons; Sea salt - ½ teaspoon; Salsa verde - 2 cups; Black beans, cooked and drained - 2 cups; Eggs - 4 large; Salt and freshly ground black pepper to taste - 4 large; Avocado - peeled, pitted, and cubed - 1 large; Tomatoes, diced - 2 medium; Red onion, diced - ½ small; Chopped fresh cilantro, or to taste - ¼ cup

Ingredients for - Chilaquiles Verdes

1. Corn tortillas 8 (7 inch)

2. Avocado oil, divided 2 tablespoons

3. Sea salt ½ teaspoon

4. Salsa verde 2 cups

5. Black beans, cooked and drained 2 cups

6. Eggs 4 large

7. Salt and freshly ground black pepper to taste 4 large

8. Avocado - peeled, pitted, and cubed 1 large

9. Tomatoes, diced 2 medium

10. Red onion, diced ½ small

11. Chopped fresh cilantro, or to taste ¼ cup

How to cook deliciously - Chilaquiles Verdes

1 . Stage

Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

2 . Stage

Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.

3 . Stage

Bake in the preheated oven until golden brown, about 10 minutes.

4 . Stage

Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.

5 . Stage

Meanwhile, heat black beans in the microwave or in a saucepan until hot.

6 . Stage

Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.

7 . Stage

Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.