Mexican Chilaquiles

(Easiest to make these ahead) Spray or brush tortillas lightly with olive oil ( on the top side only) and sprinkle with salt and bake the rack or on a sheet pan until crisp. About 25-30 mintues, turn heat off and let cool. Break them into quarters. NOTE: Fastest way is to use store bought corn chips.

Pre-heat oven to broil or 400F

Lightly grease the bottom and edges of a large skillet with oil, place over medium-high heat and saute any veggies you’de like to add until just tender. Add the salsa, green chilies, broth, lime, and cumin, oregano and a pinch salt and bring to a simmer. Add the black beans or cooked chicken, stirring until hot. If using tortillas instead of chips, add 1/2 teaspoon salt. Add the tortilla chips and stir to lightly coat each side, add more to fill the pan, stir about 2-3 minutes, lowering the heat to low. Try to scoop some of the pretty veggies, from the bottom of the pan and scatter over top.

Add the crumbled cheese, turn heat off and place the skillet in the warm oven and melt the cheese, about 15-20 minutes. This will have a “casserole” consistency.

Prep your garnishes. Garnish with the scallions and cilantro. Top with sliced or grated radishes and avocado. Add pickled onions or pepitas if you like. Serve with lime wedges, hot sauce and sour cream if you like.

Or top with a fried egg! (sunny side up is nice).