Black Bean Chilaquiles Verdes

Name: Black Bean Chilaquiles Verdes
Cuisine: Latin America & Caribbean, Mexican
Ingredients: ¼ cup plain plant-based yogurt or dairy, yogurt; 1 teaspoon, grated lime zest; 1 tablespoon plus 1 cup, water, divided; 12 (6-inch), corn tortillas, each cut into 8 wedges; 3 tablespoons, vegetable oil, divided; 2 , poblano chiles, stemmed, seeded, and chopped coarse; 2 , jalapeño chiles, stemmed (1 chopped coarse, 1 sliced thin); 1 , onion, chopped fine, divided; ½ teaspoon, table salt; 6 , garlic cloves, minced; 1½ teaspoons, ground cumin; 1 (26-ounce), can whole tomatillos, drained; ¾ cup fresh, cilantro leaves, divided; 2 (15-ounce), cans black beans, rinsed; 1 , avocado, halved, pitted, and cut into ½-inch pieces; 4 , radishes, trimmed and sliced thin

Main Courses
Latin America & Caribbean
Mexican
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Vegetables
Beans
Vegetarian
Vegan

By Sam Block

Nothing says Mexican comfort food quite like chilaquiles.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES 4

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

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