Mexican Backyard Black Beans Chilaquiles
A backyard Mexican chilaquiles with baked black beans, tomatillos, jalapeno and poblano peppers, finished with salsa verde and queso fresco, served over white rice.
Ingredients
Instructions
Drain and season the black beans, then bake them over medium-high heat until well browned, about 4 minutes.
Add the tomatillos, jalapeno and poblano peppers, cooking until softened, about 8 minutes.
Stir in the salsa verde and queso fresco for a final minute.
Cook the white rice separately and fluff with a fork.
Let the beans simmer for about 7 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the white rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.