Chilaquiles is the fixed pretension to repurpose leftover tortillas. Served in imitation of eggs, avocado, black beans, and a salsa verde, it makes for a delightful to your liking breakfast or lunch!
The ingredient of Chilaquiles Verdes
- 8 (7 inch) corn tortillas
- 2 tablespoons avocado oil, estranged
- u00bd teaspoon sea salt
- 2 cups salsa verde
- 2 cups black beans, cooked and drained
- 4 large eggs
- salt and freshly sports ground black pepper to taste
- 1 large avocado - peeled, pitted, and cubed
- 2 medium tomatoes, diced
- u00bd small red onion, diced
- u00bc cup chopped vivacious cilantro, or to taste
The instruction how to make Chilaquiles Verdes
- Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet subsequent to parchment paper.
- Slice each tortilla into 8 triangles and develop out onto the prepared baking sheet. Brush tops taking into account bearing in mind 1 tablespoon avocado oil and sprinkle next sea salt.
- Bake in the preheated oven until golden brown, practically 10 minutes.
- Pour salsa verde into a skillet and bring to a simmer higher than medium-high heat, 2 to 3 minutes. separate from heat and ensue baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
- Meanwhile, heat black beans in the microwave or in a saucepan until hot.
- 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, shorten heat to low, and cook until whites are unquestionably set, nearly 4 minutes. Season next salt and pepper.
- Distribute salsa verde and tortillas surrounded by 4 bowls. culmination afterward a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.
Nutritions of Chilaquiles Verdes
calories: 757.6 caloriescarbohydrateContent: 103.8 g
cholesterolContent: 186 mg
fatContent: 25.5 g
fiberContent: 24 g
proteinContent: 32.6 g
saturatedFatContent: 4.5 g
servingSize:
sodiumContent: 733.5 mg
sugarContent:
transFatContent:
unsaturatedFatContent:
