Mexican · Brunch
Green Salsa Tortilla Chip Bowl
Chilaquiles Verdes Vegetarianos
Mexican fried tortilla chips simmered in tomatillo-serrano salsa until coated and softened, topped with refried black beans, sliced avocado, crema, queso fresco, red onion rings, and cilantro.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
620Calories
16gProtein
38gFat
58gCarbs
4gSugar
10gFiber
780mgSodium
28mgChol
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Instructions
1
Prep
Husk and rinse 10 tomatillos. Stem 4 serrano chiles. Finely chop 0.5 onion for refritos and rough-chop 0.5 onion for salsa. Mince 2 garlic cloves and peel 4 garlic cloves. Chop 1/4 cup cilantro total. Drain 400g cooked black beans. Cut 10 corn tortillas into 6 wedges each. Slice 120g avocado and 60g red onion into rings. Crumble 60g queso fresco.
2
Saute
Heat 2 tbsp oil in a large skillet over medium 1 minute. Add chopped onion, cook 3 minutes until softened. Add minced garlic, 1 tsp cumin, 1 tsp epazote, 0.5 tsp salt. Stir in black beans and 120ml bean liquid, mash 4 minutes until thick and spreadable. Transfer to a plate.
3
Char
Char 10 tomatillos and 4 serrano chiles in a dry skillet over medium-high 6–7 minutes until blackened and tomatillos collapse. Blend with rough-chopped onion, 4 peeled garlic cloves, 1/4 cup cilantro, 0.5 tsp salt until coarsely textured.
4
Fry
Heat 1 cup oil in a wide skillet over medium-high 2 minutes until shimmering. Fry tortilla wedges in three batches, 90 seconds per batch, turning, until deep golden and crisp. Drain on a rack.
5
Simmer
Heat 2 tbsp oil in a clean skillet over medium-high 1 minute. Pour in salsa verde, cook 3 minutes stirring until olive green and bubbling steadily. Add fried tortilla chips, toss gently to coat. Reduce to medium-low, cook 2 minutes tossing once until coated but still chewy-crisp at centres.
6
Plate
Divide chilaquiles between two plates. Spoon refritos alongside each serving. Top with avocado slices, 30g crema per plate, queso fresco, red onion rings, and cilantro. Serve immediately with lime wedges while chips are partly crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) black beans
- 2 tbsp neutral oil
- 0.5 white onion
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried epazote
- 0.5 tsp fine salt
- 120ml (1/2 cup) bean cooking liquid or water
- 10 tomatillos
- 4 serrano chiles
- 4 garlic cloves
- 4 tbsp fresh cilantro
- 240ml (1 cup) neutral oil
- 10 corn tortillas
- 120g (4.2 oz) avocado
- 60g (2.1 oz) Mexican crema or sour cream
- 60g (2.1 oz) queso fresco
- 60g (2.1 oz) red onion
- 1 lime