Authentic Chilaquiles Salsa Verde

With Tomatillos & Black Beans

I doubt whether you would ever find a breakfast buffet in Mexico that didn’t contain chilaquiles. They’re a perfect way of using up stale tortillas, which are cut into triangles, then fried or baked and known as totopos. This recipe is for the green-sauce version top it off with tomatillos & black beans and you’ll flip.

This tastes way better than it looks. It’s comforting, filling, and full of delicious flavor. A truly perfect hangover cure for every mornings and lunch.

Definitely my newest favorite dish! Yum!

Chilaquiles Salsa Verde

Nicole Kearsley
Chilaquiles Salsa Verde with tomatillos & black beans is Mexico’s brunch at it’s best! Incredible flavors! East and as good as you’re favorite brunch place. So good!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer
Cuisine Mexican, Vegan
Servings 2 Servings


  • 3 cloves Garlic
  • 1 Red Onion
  • 1 Tomatillo
  • 1 Green Bell Pepper
  • 1 Lime
  • 2 ounces Baby Spinach
  • 1 bunch Cilantro Fresh
  • 1 can Black Beans
  • 1 Vegan Chipotle Sausage
  • 6 Corn Tortillas
  • 1 tablespoon Vegetable Oil
  • 1/2 teaspoon Salt To taste


  • Peel and mince just 1 clove garlic. Peel and finely dice the red onion. Remove the husk from the tomatillo and rinse. Finely dice the tomatillo. Trim, deseed, and chop the green bell pepper. Halve the lime.
  • Add the juice from half the lime to a medium bowl. Add the minced garlic, just 2 tbsp diced onion, diced tomatillo, and a pinch of salt. Stir the tomatillo salsa to combine and chill in the refrigerator until you’re ready to serve.
  • Place a medium saucepan over high heat and add the remaining 2 cloves garlic, remaining diced onion, chopped bell pepper, 1 1/2 cups water, and ½ tsp salt. Bring to a boil, then reduce heat to low and simmer until the vegetables soften, about 5 to 7 minutes. 
  • Transfer the pepper mixture to a blender. Add the juice from the remaining lime half, baby spinach, cilantro, and a pinch of salt. Blend the salsa verde until smooth.
  • Drain and rinse the black beans and pat dry with a paper towel. Remove the chipotle sausage from the packaging and cut into rounds. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil.
  • Once hot, add the beans and sausage and cook, shaking the pan occasionally until the sausage is crisp in places, about 4 to 5 minutes. Transfer the beans and chipotle sausage to a plate.
  • Cut the corn tortillas into quarters. Return the skillet to low heat (no need to rinse). Add the salsa verde and the quartered tortillas to the skillet. Flip the tortillas to evenly coat in the sauce and cook until hot, about 2 to 3 minutes.
  • Divide the chilaquiles between large plates. Top with black beans, chipotle sausage, and tomatillo salsa.


NO RULES: You can customize this dish any way you want! Use any vegetables, add beans or any other vegan meat.
*SERVING: This recipe yields 38 grams of protein for each serving.
Keyword plant based, vegan
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