Black Bean Chilaquiles
with Spinach & Avocado
Smoky mojo rojo brings the party to this vibrant take on a classic Mexican breakfast. Ready in under 30 minutes, it’s a dish that’ll be on the table faster than the overhyped brunch spot that already has a wait—and it’ll have your friends asking when you became a chef.
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INGREDIENTS
- 6 yellow corn tortillas, cut into 8 wedges
- 6 tbsp mojo rojo sauce
- 6 oz organic black beans
- 2 oz teen spinach
- 2 oz plant-based shredded cheddar cheese
- 1 avocado, halved, peeled and thinly sliced
- 1 lime, half juiced and half cut into wedges
- 1 tbsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine tortillas, 1 tbsp vegetable oil, and a pinch of salt on baking sheet. Bake until edges are browned, 13 to 15 minutes.
In medium nonstick skillet, combine mojo rojo, black beans, spinach, and ¼ cup water over medium heat. Cook until spinach is wilted, 3 to 5 minutes. Stir in tortilla chips, spread into even layer, and sprinkle with cheese. Cover with lid and cook, undisturbed, until cheese is melted, 2 to 4 minutes.
Top chilaquiles with avocado, drizzle with lime juice, and sprinkle with a pinch of salt. Serve family-style with lime wedges.
You can also toast chips in air-fryer at 375°F for 8 to 10 minutes.
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