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Prep
Difficulty
Easy
Time
Estimate
30 mins
Whip up the enchilada sauce and bring to a simmer. Prepare the black beans or warm up leftovers. Heat up the broken up tortillas if necessary. Make the chilaquiles and serve with the black beans and the mexican toppings as desired. Skip the dairy to make this vegan.
Don’t throw away those stale tortillas! Make chilaquiles instead. Some describe these as being similar to nachos- but these are really more unique as each tortilla is coated in enchilada sauce. We take a step away from the tradition and toss them with extra veggies too. Tongs will make pan-frying and coating the tortillas a bit easier.
Black beans are lightly spiced up and ready to accompany any Mexican dish. Use a can of black beans or soak & cook dried beans. Add more spices as desired to taste.
Some of my favorite Mexican restaurant’s have these fantastic salad bar-like stations where you can top off and garnish your own dishes. Often this includes several variations of salsa. Use this simple guideline to build your own favorites. Add this to your shopping list whenever you add a Mexican dish that needs a bit of sparkle and fun on top.
