Chilaquiles
I first tried chilaquiles at a little cafe on the northeast side of Minneapolis. Tortilla chips for breakfast? I was immediately hooked. When I started a plant-based diet, I needed to develop a version without eggs. By using both black beans and avocado, this meal still has plenty of protein to fuel you throughout the day. Use my Lime Tortilla Chips recipe for the base.
Lime Tortilla Chips- no oil
2 avocados
Vegetable broth for cooking
1 can black beans
2 cups of spinach
Lime wedges for serving
Green Sauce
1/2 red onion
1/2 jalapeno pepper
4 garlic cloves
16 oz diced green chiles (4 four oz cans)
2 teaspoons cumin
1 teaspoon salt
1 cup vegetable broth
Prepare the lime tortilla chips. Slice the avocado and lime.
For the sauce, chop the onion, jalapeno, and garlic. Heat two Tablespoons of broth in a large saucepan. Sauté the onion and jalapeno for about three minutes. Add the garlic and cook for two minutes more. Stir in the cumin, green chiles, salt, and broth. Heat thoroughly. Remove from heat and use an immersion blender until most of the large chunks are blended. Set aside.
In a small saucepan, heat three Tablespoons of the green sauce. Add the black beans and spinach. Cook until the spinach wilts. Plate the chips, bean mixture, and green sauce. Top with sliced avocado.