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
STEP 1
STEP 2
STEP 3
STEP 4
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.