Ingredients
- 1 tablespoon olive oil
- 2–4 cups diced vegetables (bell pepper, poblanos, zucchini, corn, spinach, etc.)
- 1 cup salsa or salsa verde
- 2 teaspoons lime juice
- 2 cups vegetable or chicken broth
- 4-ounce can green chilies (optional)
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 can (14 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked shredded chicken
- 6–8 cups organic corn chips or 10–12 corn tortillas (see notes)
- 1/2–1 cup crumbled queso fresco cheese (or substitute other melty Mexican-style cheese or vegan cheese)
Optional Garnishes:
- Sliced scallions
- Lime wedges
- Radishes
- Cilantro
- Pepitas
- Pickled onions
- Avocado
- Hot sauce
- Sour cream
- Sprouts
- Sunny-side-up eggs
Instructions
- Prepare Tortilla Chips (if using corn tortillas):
- Preheat oven to 150°C (300°F).
- Lightly spray or brush one side of each tortilla with olive oil and sprinkle with salt.
- Place tortillas directly on the oven rack or on a baking sheet and bake until crisp, approximately 25–30 minutes. Let them cool completely, then break into quarters. It’s advisable to make these ahead of time.
- Sauté Vegetables:
- In a large skillet over medium-high heat, heat the olive oil.
- Add the diced vegetables and sauté until just tender.
- Prepare Sauce:
- Add the salsa, green chilies (if using), broth, lime juice, cumin, oregano, and a pinch of salt to the skillet.
- Bring the mixture to a simmer.
- Add Protein:
- Stir in the black beans or shredded chicken, heating until warmed through.
- Incorporate Tortilla Chips:
- Add the tortilla chips to the skillet, gently stirring to lightly coat each piece with the sauce.
- Reduce heat to low and cook for 2–3 minutes, allowing the chips to soften slightly.
- Add Cheese and Bake:
- Sprinkle the crumbled cheese over the top.
- Transfer the skillet to a preheated oven set to broil or 200°C (400°F) and bake until the cheese melts, about 15–20 minutes.
- Garnish and Serve:
- Remove from the oven and garnish with sliced scallions and cilantro.
- Top with additional garnishes such as radishes, avocado, pickled onions, and pepitas as desired.
- Serve with lime wedges, hot sauce, and sour cream on the side.
- Optionally, top each serving with a sunny-side-up egg.
Notes:
- For a quicker preparation, store-bought corn chips can be used instead of homemade tortilla chips.
- To make homemade tortilla chips, use 10–12 six-inch corn tortillas.