Cook what you grow
Chilaquiles Verdes with Black Beans
Freshly fried corn tortillas folded into a charred tomatillo salsa at the last second, piled with black beans, avocado, raw onion, and lime.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 1½ lb tomatillos, husked and rinsed of their sticky film
- 2 serranos or jalapeños, stemmed · seed one for a milder pan
- 1 large white onion, half quartered, half slivered raw for the top
- 3 cloves garlic, unpeeled
- ½ cup fresh cilantro, chopped, plus whole sprigs for the top
- 4 radishes, thinly sliced (optional) · for crunch on top
From the pantry
- 12 corn tortillas, cut into sixths, left out an hour to dry
- ½ cup vegetable oil · for frying the tortillas
- 1 cup vegetable stock
- 1 can black beans, drained and rinsed
- 1 avocado, sliced
- 1 lime, cut into wedges
- salt · to taste
- black pepper