My chilaquiles are made from whole corn and flaxseed tortilla chips, and organic salsa without additives, because that's how I roll.
1 handful corn tortilla chips
1/2 cup salsa
1/4 cup diced bell pepper
1/2 cup cooked beans- black, kidney or Mexican red
1 Tbls chopped cilantro
1 green onion, chopped
1 cup shredded cabbage
1/2 small tomato, diced
In a medium pan, heat a small amount of olive oil and add tortilla chips and bell pepper. Pour salsa over chips and toss to coat. Fry several minutes until chips begin to get soggy, then add beans and cilantro. Toss gently once more, then plate on a bed of shredded cabbage. Top with extra cilantro, scallions and diced fresh tomatoes. Cholula is the perfect chilaquiles hot sauce!
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