Vegetarian Chilaquiles en Salsa Verde

Hearty, vibrant, and brimming with flavor, Vegetarian Chilaquiles en Salsa Verde is the ultimate Mexican comfort food packed with wholesome ingredients. This quick and easy dish features crispy baked or fried corn tortilla chips bathed in a tangy homemade salsa verde made from fresh tomatillos, jalapeños, and cilantro. Black beans add a satisfying dose of protein, while toppings like creamy avocado, crunchy radishes, crumbled Cotija cheese, and a dollop of sour cream elevate both taste and texture. Ready in just 45 minutes, this vegetarian crowd-pleaser is perfect for brunch, lunch, or dinner and can be customized with your favorite garnishes. Whether you're craving authentic Mexican cuisine or a fresh twist on a classic, these chilaquiles are sure to impress!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 pieces Corn tortillas
• 1 cup Vegetable oil
• 1 pound Tomatillos
• 2 medium Jalapeño peppers
• 0.5 medium White onion
• 2 pieces Garlic cloves
• 0.5 cup Fresh cilantro
• 1 cup Vegetable broth
• 1 teaspoon Salt
• 1 cup Black beans
• 0.5 cup Cotija cheese
• 1 medium Avocado
• 3 medium Radishes
• 0.5 cup Sour cream

Directions

Step 1

Preheat the oven to 350°F (175°C). Spread the corn tortillas flat on a baking sheet. Bake for about 5 minutes on each side until they are crisp and slightly golden. Break them into bite-sized pieces and set aside.

Step 2

In a large skillet, heat the vegetable oil over medium-high heat. Fry the tortilla pieces in batches until they are golden brown and crispy. Drain them on a paper towel to remove excess oil and set aside.

Step 3

In a medium saucepan, combine the tomatillos, jalapeños, and enough water to cover them. Bring to a boil and simmer for about 10 minutes until the tomatillos are soft.

Step 4

Drain the cooked tomatillos and jalapeños, then transfer them to a blender. Add the onion, garlic, cilantro, and vegetable broth. Blend until smooth to make salsa verde.

Step 5

Pour the salsa verde back into the saucepan, add salt, and bring to a gentle simmer over medium heat for 7-10 minutes until slightly thickened.

Step 6

Stir in black beans until heated through. Taste and adjust salt if needed.

Step 7

Add the fried tortilla chips to the skillet with the simmering salsa verde. Stir gently to evenly coat the chips, and cook for a couple of minutes until heated through.

Step 8

Transfer the chilaquiles to a serving platter. Top with crumbled Cotija cheese, sliced avocado, sliced radishes, and a drizzle of sour cream before serving.

Nutrition Facts

Serving size	(2236.9g)

Amount per serving	% Daily Value*
Calories	4517.0

Total Fat 316.0g	0%
Saturated Fat 78.5g	0%
Polyunsaturated Fat 137.9g
Cholesterol 171.1mg	0%
Sodium 5920.8mg	0%
Total Carbohydrate 371.9g	0%
Dietary Fiber 72.6g	0%
Total Sugars 32.8g
Protein 93.8g	0%

Vitamin D 0IU	0%
Calcium 1582.4mg	0%
Iron 15.2mg	0%
Potassium 3565.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.4%

Protein: 8.0%

Carbs: 31.6%