Chilaquiles With Black Beans, Avocado, and Pickled Jalapenos

Name: Chilaquiles With Black Beans, Avocado, and Pickled Jalapenos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 serving
Ingredients: 5-6 corn tortillas; olive oil; 1 avocado; 1/2 cup black beans (or more to taste); 1/4 cup pickled jalapenos; Cotija cheese (optional); freshly chopped cilantro (optional); 1 lime; salt; 4-5 tomatillos; 1/2 onion; 2 garlic cloves; 2 chipotles in adobo; salt to taste

User Reviews

3.7

9 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
2
Calories
573 kcal
Course
Main Course
Cuisine
Vegetarian

Chilaquiles With Black Beans, Avocado, and Pickled Jalapenos

Ximena Brandt

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This recipe is proof that Chilaquiles are wildly versatile. I'm using Black Beans, Avocado and Pickled Jalapenos for this batch -- along with a homemade Tomatillo Chipotle Salsa!

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Ingredients

Servings

5-6 corn tortillas
olive oil
1 avocado
1/2 cup black beans (or more to taste)
1/4 cup pickled jalapenos
Cotija cheese (optional)
freshly chopped cilantro (optional)
1 lime
salt

For the Tomatillo Chipotle Salsa:

4-5 tomatillos
1/2 onion
2 garlic cloves
2 chipotles in adobo
salt to taste

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Instructions

Start by husking and rinsing the tomatillos. I usually de-stem them as well. Roast the tomatillos in a 350F oven for 15-20 minutes or until they turn army green in color.
Once the tomatillos are roasted, put them in a blender along with 1/2 onion, 2 peeled garlic cloves, and 2 chipotles in adobo. Combine well.
I usually cut the tortillas into sixths, but cutting them into quarters will work too. Add a thin layer of oil to a sheet pan and rub the tortillla pieces in the oil. Add a layer of oil to the tops of the tortilla pieces too -- I usually use an olive sprayer for this but a pastry brush or your fingers will work too.
Bake the tortillas in the 350F oven for 10-15 minutes or until they are turning golden brown. This batch took 13 minutes.
Add a dollop of oil to a skillet over medium heat and cook the Salsa for a few minutes until bubbly. When close to serving I will add 1/2 cup black beans directly to the Salsa to warm them up. When using canned beans I usually drain and rinse them first.
At this stage, be sure to have your other fixings in order. We don't want to leave the tortilla pieces coated with Salsa for too long or they'll get soggy.
Dice up the avocado and toss it in a bowl along with a squeeze of lime and a pinch of salt.
Crumble up some Cotija cheese. I usually slice off a chunk and pull the knife across it.
Rinse and finely chop some cilantro. I usually twist off and discard the bottom, thicker portion of the stems but use the upper stems that holds the leaves together.
Once your fixings are in order, add the baked tortilla chips to the warm Salsa. Toss to coat (but no longer!) and then create a single layer of the tortilla pieces on a plate and top with your preferred fixings. Along with the black beans that are already in the Salsa, I topped with Avocado, Pickled Jalapenos, Cotija cheese, and freshly chopped cilantro. Serve immediately.

Notes

This recipe is designed for two people. Chilaquiles do not store well so I tend to only make what will be eaten that day.
I like the baked tortilla pieces best when the edges are crispy and the center is still slightly pliable. If you cook them longer in hopes of getting the center crispy then they become too brittle. (More tips on baked tortilla chips.)
(More tips on baked tortilla chips.)
If the Salsa seems thick out of the blender you can always add 1/4 cup water or stock to thin it out.
I used these Pickled Jalapenos for this batch.
these Pickled Jalapenos
I normally roast tomatillos at 400-425F to get there quicker, but I'm in the habit of baking tortilla chips at 350F so I kept the oven at that temp for this recipe.