Authentic Chilaquiles Verdes Recipe

Ingredients

• 8 (7 inch) corn tortillas
• 2 tablespoons avocado oil, divided
• 0.5 teaspoon sea salt
• 2 cups salsa verde
• 2 cups black beans, cooked and drained
• 4 large eggs
• salt and freshly ground black pepper to taste
• 1 large avocado - peeled, pitted, and cubed
• 2 medium tomatoes, diced
• 0.5 small red onion, diced
• 0.25 cup chopped fresh cilantro, or to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper for easy cleanup.
2. Cut each tortilla into 8 triangle pieces. Spread them on the prepared baking sheet, brush with 1 tablespoon of avocado oil, and sprinkle with sea salt for added flavor.
3. Bake in the preheated oven until the tortilla chips are golden brown and crispy, approximately 10 minutes.
4. Pour salsa verde into a skillet and bring to a gentle simmer over medium-high heat for 2 to 3 minutes. Take the skillet off the heat, then add the baked tortilla chips. Toss well to coat evenly, and let sit for 3 to 5 minutes to soften slightly.
5. Warm the black beans in the microwave or in a saucepan until heated through.
6. Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Gently crack eggs into the skillet and cook for about 1 minute, until the outer edges turn opaque. Cover the skillet, reduce heat to low, and cook until the egg whites are fully set, around 4 minutes. Season with salt and pepper to taste.
7. Divide the salsa verde-coated tortillas evenly amongst 4 bowls. Top each bowl with a fried egg, black beans, slices of avocado, diced tomatoes, red onion, and fresh cilantro.

Nutrition

• Calories: 758 kcal
• Fat Content: 26 g
• Fiber Content: 24 g
• Sodium Content: 734 mg
• Protein Content: 33 g
• Cholesterol Content: 186 mg
• Carbohydrate Content: 104 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g