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Melissa

Melissa Veytia

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Thread of Chilaquiles Greens and Beans

10 mins
15 mins
Low
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Is it a weekend and you want to surprise your loved ones with chilaquiles? Prepare this cake of green chilaquiles, add a little refried beans and have the best combination for any breakfast or garnish for your main courses.
Learn more about Melissa Veytia

Ingredients

8 portions
  • 2 tablespoons vegetal oil
  • 4 cups green sauce, cooked, ground and seasoned
  • 3 branches fresh epazote
  • 500 grams tortilla chips, for chilaquiles
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 can black bean, refritos (500 g)
  • 100 grams Cotija cheese, grated
  • 1/2 onions, cut into slices
  • 3 tablespoons fresh coriander, finely chopped

Preparation

Heat the oil in a large pot over medium heat. Add the green sauce moves perfectly.
Add the epazote and let cook for 5 minutes. Remove a cup of the sauce and reserve.
Add the chips to the sauce, salt, pepper and mix. Cook for 10 minutes until the tortilla softens.
Empty the chilaquiles in a large cake mold with a thread. Compact a little and add the beans by spreading them with a spoon to form a base.
Unmold on a large and flat tray. Sauce with the cup of sauce you reserved.
Bathe with the cream, sprinkle the cheese, arrange the onion, and sprinkle with the cilantro.
Cut and serve hot.

PRESENTATION

Serve in extended dish, cut and enjoy.

TIPS

Let the tortilla chips soak well.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Thelma Ochoa
23/10/2017 10:16:58
Rico
Luz Lopez
10/10/2016 08:28:42
Rico par desayunar Se me antojo para el desayuno

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