Chilaquiles With Black Beans, Avocado, and Pickled Jalapenos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tortilla strips tossed with black beans, avocado, pickled jalapeños, and a homemade tomatillo-chipotle salsa, topped with cotija cheese and cilantro. A vibrant, crunchy Mexican breakfast or brunch dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1638mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1643mg
- Calcium
- 163mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1638MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.