Black bean chilaquiles
740cal, 26p, 64c, 29f (per meal)
1/2 tbsp (8mL)
1/2 avocado(s) (101g)
1/2 tbsp (8mL)
2 tbsp, shredded (14g)
1 oz (28g)
1/2 can(s) (220g)
1/2 cup (144g)
3 tortilla, medium (approx 6" dia) (78g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425°F (220°C).
2
On a baking sheet, toss tortilla wedges with oil and a pinch of salt. Bake for 10-13 minutes, or until golden and crisp.
3
Meanwhile, in a nonstick skillet over medium heat, combine the salsa, black beans, and spinach. Add a small splash of water if needed to prevent sticking. Cook for 3-5 minutes, until the spinach is wilted.
4
Stir in the baked tortilla chips, spread everything into an even layer, and sprinkle with cheese.
5
Cover the skillet with a lid and cook undisturbed for 2-4 minutes, until the cheese is melted.
6
Top with avocado slices, drizzle with lime juice, and serve.