Mexican food is my favorite type of food. I have no doubt you’ll love this recipe!
Black Bean Chilaqueles with Arugula Salad
2 cans black beans, drained and mashed
1 cup salsa
2 Tbs garlic
1 tsp oregano
1 Tbs olive oil
Cook above together with 1 ½ cup veggie broth about 5 minutes.
Add a 9 oz bag of broken tortilla chips. Cook about 5 minutes more until chips are chewy.
Serve above over salad:
1 cup chopped, seeded tomatoes
1/4 cup green onions
2 Tbs lime juice
1 cup chopped avocado
spinach or arugula leaves
I keep the salad and bean mixture separate until ready to serve. That way leftovers are just as good.
