GET THE RECIPE!
24 corn tortillas, cut into triangles ¼ cup Water 2 Garlic cloves, minced 8 oz Spinach, (about 1 bag) 1 can (14 oz.) Black beans, drained 1 jar (7.2 oz) Hernan Mole Poblano 2 cups Vegetable Stock Almond Crema Vegan Queso Cotija 1 White onion
If you’re trying be healthy you can bake corn tortillas to make this, if you’re ok with the occasional or not so occasional fried food fry the tortillas or buy a bag of homestyle tortilla chips. You can omit the almond crema and vegan queso cotija, and just top the chilaquiles with avocado. I made the crema and queso the day before. You can also add zucchini and broccoli to the greens and beans for extra nutrition.