Ingredients
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8 small corn tortillas (cut into triangles) corn tortillas8 small corn tortillas (cut into triangles)
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1 cup cooked black beans (rinsed and drained) black beans1 cup cooked black beans (rinsed and drained)
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1 1/2 cups tomatillos (husks removed, rinsed, and halved) tomatillos1 1/2 cups tomatillos (husks removed, rinsed, and halved)
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1/2 cup white onion (roughly chopped) white onion1/2 cup white onion (roughly chopped)
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1 jalapeño (seeded if less heat desired) jalapeño1 jalapeño (seeded if less heat desired)
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2 cloves garlic garlic2 cloves garlic
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1/2 cup fresh cilantro leaves (plus more for garnish) cilantro1/2 cup fresh cilantro leaves (plus more for garnish)
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1 tablespoon lime juice lime juice1 tablespoon lime juice
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1/2 teaspoon salt salt1/2 teaspoon salt
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1/4 teaspoon ground cumin ground cumin1/4 teaspoon ground cumin
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1/2 avocado (sliced) avocado1/2 avocado (sliced)
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Pickled red onions (for garnish, optional) pickled red onionsPickled red onions (for garnish, optional)
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2 tablespoons nutritional yeast nutritional yeast2 tablespoons nutritional yeast
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Freshly ground black pepper (to taste) black pepperFreshly ground black pepper (to taste)
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Nonstick spray or a drizzle of oil (optional for baking) nonstick sprayNonstick spray or a drizzle of oil (optional for baking)
Directions
Serve immediately while the chips are still crisp, garnished with your favorite toppings. Pair with fresh fruit or a side of refried beans for a heartier meal. For added protein, top with crumbled tofu or vegan cheese. You can make the salsa verde ahead and refrigerate for up to 3 days.
Steps
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1
Done
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Preheat your oven to 400°F (200°C). Arrange tortilla triangles in a single layer on a baking sheet. Lightly spray with nonstick spray or brush with a little oil, if desired. Bake for 10-12 minutes, flipping halfway, until golden and crisp. Set aside. |
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2
Done
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Meanwhile, in a blender, combine tomatillos, white onion, jalapeño, garlic, half the cilantro, lime juice, salt, and ground cumin. Blend until smooth. |
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3
Done
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Pour the salsa verde into a saucepan and simmer over medium heat for 5-7 minutes, stirring occasionally, until slightly thickened and fragrant. |
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4
Done
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Add the baked tortilla chips to the pan with the salsa verde. Gently toss until the chips are well coated but still retain some crunch. |
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5
Done
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Remove from heat and fold in the black beans. |
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6
Done
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Plate the chilaquiles and top with avocado slices, pickled red onions, remaining cilantro, nutritional yeast, and black pepper to taste. |
