Vegetarian Chilaquiles

🛒 Ingredients

• Corn Tortilla Chips, fried 110 g · 308 kcal
• Tomatillos 150 g · 48 kcal
• Serrano Peppers 10 g · 3 kcal
• White Onion 30 g · 12 kcal
• Garlic 5 g · 7 kcal
• Fresh Cilantro 5 g · 1 kcal
• Vegetable Oil 5 g · 44 kcal
• Water 50 g · 0 kcal
• Refried Pinto Beans 100 g · 120 kcal
• Queso Fresco 40 g · 120 kcal
• Crema Mexicana 30 g · 60 kcal
• Avocado 50 g · 80 kcal
• Red Onion, thinly sliced 10 g · 4 kcal

👨‍🍳 Instructions

1. To make the salsa verde, roast or boil tomatillos, serrano peppers, white onion, and garlic until softened; then blend with fresh cilantro and a splash of water until smooth.
2. Heat a tablespoon of vegetable oil in a pan, pour in the blended salsa, and simmer for 5-7 minutes, stirring occasionally, until it thickens slightly; season with salt to taste.
3. If using store-bought chips, skip this step. If making your own, cut corn tortillas into triangles and fry them in hot vegetable oil until golden and crispy; drain excess oil on paper towels.
4. Add the fried tortilla chips to the simmering salsa, toss gently to coat, and cook for 1-2 minutes until the chips are softened but still retain some crunch.
5. Serve the chilaquiles immediately on plates, topped generously with crumbled queso fresco, a dollop of crema mexicana, fresh avocado slices, thinly sliced red onion, and a sprinkle of fresh cilantro; refried pinto beans can be served on the side.