Chilaquiles Verdes

Name: Chilaquiles Verdes
Total time: 30
Yield: 4
Ingredients: 8 (7 inch) corn tortillas; 2 tablespoons avocado oil, divided; 0.5 teaspoon sea salt; 2 cups salsa verde; 2 cups black beans, cooked and drained; 4 large eggs; salt and freshly ground black pepper to taste; 1 large avocado - peeled, pitted, and cubed; 2 medium tomatoes, diced; 0.5 small red onion, diced; 0.25 cup chopped fresh cilantro, or to taste

Recipe by sietefoods from allrecipes.com

Breakfast 30 Mins.

Ingredients

4 servings

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8 (7 inch) corn tortillas
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2 tablespoons avocado oil, divided
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0.5 teaspoon sea salt
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2 cups salsa verde
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2 cups black beans, cooked and drained
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4 large eggs

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salt and freshly ground black pepper to taste
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1 large avocado - peeled, pitted, and cubed
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2 medium tomatoes, diced
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0.5 small red onion, diced
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0.25 cup chopped fresh cilantro, or to taste

Instructions

Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
Bake in the preheated oven until golden brown, about 10 minutes.
Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
Meanwhile, heat black beans in the microwave or in a saucepan until hot.
Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.