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Vegetarian Green Chili Chilaquiles
Vegetarian Green Chili Chilaquiles

Before you jump to Vegetarian Green Chili Chilaquiles recipe, you may want to read this short interesting healthy tips about Stamina Raising Treats.

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Whole grain snacks are an outstanding choice for a fast wholesome snack. Starting your working day with a piece of whole grain toasted bread can give you that additional boost you need to get going. Chips and crackers made from whole grains can be great for quick snacks to eat on the go. Whole grains are generally better than highly processed grains present in white bread.

You will find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Being healthier doesnt need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to vegetarian green chili chilaquiles recipe. To make vegetarian green chili chilaquiles you only need 16 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Vegetarian Green Chili Chilaquiles:
  1. Provide 6 corn tortillas
  2. You need 1 Tbsp. olive oil
  3. Provide to taste sea salt
  4. Use 1 tsp. chili powder
  5. Take 1 tsp. sugar
  6. You need 1/2 onion, sliced
  7. Prepare 1 clove garlic, minced
  8. Take 1/2 tsp. ground cumin
  9. Take 1 C. cooked black beans
  10. Get 2 hatch green chiles
  11. Prepare 1 C. Vegetable stock
  12. Take to taste salt and pepper
  13. Prepare Toppings
  14. Provide Cotija cheese
  15. Get cilantro
  16. Take jalapeños, sliced
Instructions to make Vegetarian Green Chili Chilaquiles:
  1. Preheat oven to 400°F. Slice tortillas into strips. Spread in a single layer on a large baking sheet. Drizzle with the olive oil and sprinkle with sea salt, chili powder, and sugar. Bake for 10- 15 minutes. Will crisp up while cooling.
  2. In a large skillet over medium-high heat add the oil, and onion. Saute for 5 minutes until the onions are soft and translucent. Add in the garlic cook another 1 minute.
  3. Add cumin. Sauté 1 minute until fragrant. Add black beans and Hatch green chiles. Stir to combine.
  4. Add the baked tortilla strips onto the skillet. Pour 1/2 C. Broth over the strips. Press in the tortilla strips. Add more broth as needed. Should be moist not soupy.
  5. Season with salt and pepper. Top with cojita cheese, cilantro, and jalapeños if desired.
  6. Cook eggs to your preference. (I crack an egg into a cold pan season with salt and pepper, cover with lid and turn heat to medium and cook until desired doneness. I like mine runny. 😋)

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