Mexican Brunch Fiesta: Spicy Vegetarian Chilaquiles with Avocado Crema and Black Beans

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 corn tortillas (6
• inch) 3 cups red enchilada sauce, homemade or store
• bought 1 small white onion, thinly sliced 2 cups black beans, cooked 1 avocado, ripe 1/2 cup sour cream 1/4 cup cilantro, finely chopped 1 jalapeño pepper, seeded and diced 1 lime, juiced 1 cup queso fresco or feta cheese, crumbled 1 tsp kosher salt 1/2 tsp ground black pepper

Instructions

1. Preheat oven to 350°F (180°C).
2. Cut tortillas into quarters and layer them in a single layer on a baking sheet.
3. Pour red enchilada sauce over the tortilla pieces and season with salt and pepper.
4. Bake for 12 15 minutes or until crispy and lightly golden. Remove from oven and set aside.
5. In a bowl, combine mashed avocado, sour cream, lime juice, diced jalapeño, and half of the chopped cilantro. Mix well to create the avocado crema.
6. Arrange chilaquiles on individual plates, top with black beans, and drizzle generously with avocado crema.
7. Garnish with remaining cilantro, crumbled queso fresco or feta cheese, and an extra squeeze of lime juice for a burst of citrusy freshness.

Chef’s Insight

The key to perfect chilaquiles is using fresh corn tortillas and ensuring they are crispy before adding the sauce.

Notes

Feel free to adjust the spiciness of the dish by adding more or less jalapeño.