Black Bean Chilaquiles with Coriander Yoghurt Dressing
Chilaquiles are a traditional Mexican breakfast consisting of fried corn tortillas stirred through a rich broth. The beauty of chilaquiles is their flexibility. Here we have gone for a vegetarian version - but view the ingredients as a suggestion to be played around with. You could use sautéed mushrooms or stir through some leftover roasted chicken. Same for the toppings - avocado, crumbled feta or sweetcorn would all make great options. And while chilaquiles are traditionally eaten in the AM, we also love them for lunch and dinner. The coriander yoghurt dressing takes its inspiration from aji verde - a Peruvian sauce, which provides a refreshing contrast to the rich and spicy chilaquiles.
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NUTRITION PER SERVING (Read more)
Notes
Corn tortillas yield a better result than wheat tortillas in this recipe. If you can’t source them locally they are widely available online.
Alternatives:
black beans - pinto beans
parsley - coriander
Greek yoghurt - plant-based yoghurt
coriander - parsley, mint, basil
radishes - shallots
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