This nourishing Mexican breakfast is perfect for when you want to have a leisurely morning with loved ones. Serve with eggs, queso fresco, avocado and pureed black beans, which offer a quick alternative to refried beans.

Chilaquiles Verdes
This nourishing Mexican breakfast is perfect for when you want to have a leisurely morning with loved ones. Serve with eggs, queso fresco, avocado and pureed black beans, which offer a quick alternative to refried beans.
Course:
Breakfast
Servings: 4
Ingredients
Salsa Verde
-
1 ½
pounds
tomatillos
husked -
½
medium white onion -
1
serrano pepper -
¼
cup
cilantro,
tender stems and leaves -
2
cloves
garlic -
¼
cup
vegetable broth -
¼
teaspoon
salt
Chilaquiles
-
10
corn tortillas -
1
cup
cooked black beans -
¼
cup
vegetable broth -
8
large eggs,
cooked sunny side up -
¼
cup
crumbled queso fresco -
1
avocado,
sliced - Thinly sliced red onion and radish for garnish
Instructions
-
To prepare salsa verde: Bring a medium pot of water to a boil. Add tomatillos, onion and serrano; boil until the tomatillos are fork-tender, about 10 minutes. Drain the vegetables and transfer to a blender. Add cilantro, garlic and broth; blend to a chunky consistency, 5 to 7 seconds. Transfer to a large bowl and stir in salt. Rinse out the blender.
-
To prepare chilaquiles: Preheat oven to 300°F. Line a large baking sheet with parchment paper.
-
Stack tortillas and cut into 8 triangles. Spread the tortilla pieces in an even layer on the prepared baking sheet; bake until crispy, about 40 minutes.
-
Meanwhile, combine black beans and broth in the blender; puree until smooth, about 30 seconds.
-
To assemble chilaquiles: Add the tortilla chips to the bowl with the salsa verde; toss to combine. Divide among 4 plates and top each with some of the bean mixture, 2 eggs, 1 tablespoon queso fresco and 1/4 avocado. Garnish with red onion and radish, if desired.
Recipe Notes
To make ahead
Refrigerate salsa verde (Step 1) in an airtight container for up to 3 days.
Find the full recipe at the Eating Well