Serious Eats: Recipes

Vegan: Chilaquiles with Pepitas, Charred Corn, and Black Beans

Posted by J. Kenji López-Alt, January 18, 2012

Note: Prep time can be significantly reduced if you use store-bought salsa verde. One 12-ounce jar is sufficient for this recipe. This recipe will produce more salsa verde than necessary. Extra salsa verde can be stored in the fridge in a sealed container for up to 1 week. This recipe can easily be made vegetarian by adding a drizzle of Mexican crema, crumbled cotija cheese, or a fried egg.

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