You might also like pins from these topics

Mexican Breakfast

There’s more to see...
Come take a look at what else is here!
She used Pinterest to find new views to admire
Join Pinterest to find (and save!) all the things that inspire you.
Creating an account means you’re okay with Pinterest's Terms of Service and Privacy Policy.
50+
billion Pins
to explore
15
seconds to
sign up (free!)
Visit site
  • Kaylie Edwards

    Vegan: Chilaquiles with Pepitas, Charred Corn, and Black Beans. The Vegan Experience: 60 Great Vegan Recipes

  • emily worstell

    Vegan Chilaquiles with Pepitas, Charred Corn and Black Beans Note: Prep time can be significantly reduced if you use store-bought salsa verde. One 12-ounce jar is sufficient for this recipe. This recipe will produce more salsa verde than necessary. Extra salsa verde can be stored in the fridge in a sealed container for up to 1 week. This recipe can easily be made vegetarian by adding a drizzle of Mexican crema, crumbled cotija cheese, or a fried egg. Ingredients yield: serves 4, active time 30 minutes, total time 1 hour 15 minutes 1 1/2 pounds tomatillos, peeled and cut in half 6 cloves garlic 1 small onion, roughly chopped 1 serrano or jalapeño pepper Kosher salt 1 tablespoon vegetable oil 1 ear corn, kernels removed 12 ounces corn tortilla chips 1 cup canned black beans (about half of a 14-ounce can), drained and rinsed 1 avocado, thinly sliced 1 small onion, thinly sliced, slices placed in a bowl of cold water for 10 minutes 2 tablespoons chopped cilantro 1/2 cup toasted pumpkin seeds (pepitas) Procedures 1 Preheat broiler to high. Place tomatillos, garlic, onion, and pepper on a foil-lined heavy-duty rimmed baking sheet. Broil without moving until well charred on top side, about 15 minutes. Flip vegetables with a spatula and continue broiling until well-charred and completely softened, about 15 minutes longer. 2 Transfer vegetables to a food processor and process until roughly pureed. Season salsa verde to taste with kosher salt and set aside. 3 Heat oil in a medium skillet over high heat until smoking. Add corn kernels, toss to coat, and cook without moving until charred on one side. Toss and continue to cook, tossing occasionally until well charred all over, about 6 minutes total. Season to taste with kosher salt and transfer to a small bowl. 4 Heat 1 1/2 cups salsa verde and 1 cup water in a large saucepan until simmering. Add tortilla chips and fold with a rubber spatula until all the chips are coated. Transfer chips to a large serving dish or individual serving plates. Top with charred corn, black beans, avocado slices, sliced onion, chopped cilantro, and toasted pumpkin seeds. Serve immediately with a side of vegan refried beans if desired.

  • Luke Skywalker

    Vegan Chilaquiles with Pepitas, Charred Corn, and Black Beans | Jose Garces (via Serious Eats)

Related Pins

Chilaquiles - eggs, chicken en salsa verde

Chilaquiles...these have scrambled eggs! YUM! a mix of my mom and his moms

Chilaquiles is the world's best breakfast food!

Chilaquiles- chorizo tempe as sub for chicken

Chilaquiles Verdes _ are a traditional Mexican peasant dish of fried tortillas bathed in green or red salsa (depending on the region) until tender. Slightly tart green tomatillo sauce is preferred in Mexico City, and is very simple to make. Chilaquiles are most commonly eaten at breakfast time.

Breakfast Chili Chilaquiles

Green Chilaquiles with Eggs

Pork Enchiladas and Mexican Breakfast - Chilaquiles

Breakfast Tacos - Hint: Use CORN rather than flour tortillas (especially if you can find some that are locally-made which include green chile!).

21 Ideas For Energy-Boosting Breakfast Toasts