Black Bean Chilaquiles
with Spinach & Avocado
When it comes to nachos, soggy chips are a major party foul. Chilaquiles, on the other hand, showcase ever-so-slightly softened tortilla chips simmered in salsa. Smoky mojo rojo makes this version of the Mexican breakfast dish the life of the party, and creamy avocado keeps you fueled throughout the day.
Nutrition (per serving)
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INGREDIENTS
- 6 yellow corn tortillas, cut into 8 wedges
- 6 tbsp mojo rojo sauce
- 6 oz organic black beans
- 2 oz teen spinach
- 2 oz plant-based shredded cheddar cheese
- 1 avocado, halved, peeled and thinly sliced
- 1 lime, half juiced and half cut into wedges
- 1 tbsp vegetable oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine tortillas, 1 tbsp vegetable oil, and a pinch of salt on baking sheet. Bake until edges are browned, 13 to 15 minutes.
In medium nonstick skillet, combine mojo rojo, black beans, spinach, and ¼ cup water over medium heat. Cook until spinach is wilted, 3 to 5 minutes. Stir in tortilla chips, spread into even layer, and sprinkle with cheese. Cover with lid and cook, undisturbed, until cheese is melted, 2 to 4 minutes.
Top chilaquiles with avocado, drizzle with lime juice, and sprinkle with a pinch of salt. Serve family-style with lime wedges.
You can also toast chips in air-fryer at 375°F for 8 to 10 minutes.
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Cashew Cheese & Fig Melts with Caramelized Onions & Arugula
Farmers' Market Bowls with Roasted Bok Choy & Turmeric-Tahini Dressing
