Chilaquiles

• 1 can (15 Oz. Size) Black Refried Beans
• 1 Tablespoon Cumin
• Hot Sauce, to taste
• 1 jar (16 Oz. Size) Salsa Verde
• 1 cup Water
• 1 pound Tortilla Chips
• 4 Tablespoons Sour Cream Mixed With 1 Tablespoon Of Water, To Thin Out
• Queso Fresco, Crumbled, To Taste
• 1/2 whole Small Red Onion, Thinly Sliced
• 1 whole Avocado, Thinly Sliced
• 1/2 cups Fresh Cilantro Leaves
• Sea Salt, to taste
• Extra Virgin Olive Oil To Taste

1. Heat beans in a skillet over medium heat and mix with cumin and hot sauce until warmed through.
2. In a large skillet, bring salsa verde and water to a gentle boil over medium-high heat.
3. When mixture reaches a gentle boil, turn heat to low and add chips.
4. Simmer for 1 minute, coating each chip with the salsa.
5. Spread the beans in the bottom of plates or shallow bowls and top with salsa chips.
6. Garnish with thinned-out sour cream (its easier to drizzle this way instead of ending up with big clumps), queso fresco, red onion, avocado, cilantro leaves, a pinch of pink Himalayan salt and a drizzle of extra virgin olive oil.
7. Serve immediately while its still hot!
8. Recipe adapted from Goop.

beans, cumin, hot sauce, salsa, water, tortilla chips, sour cream, queso fresco, red onion, avocado, fresh cilantro, salt, extra virgin

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/chilaquiles-2/ (may not work)