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Chilaquiles are a classic Mexican breakfast dish that can be pretty aptly described as a fried tortilla casserole. Crisp chips are soaked in salsa (in this case a bright and tangy salsa verde made from tomatillos—charred to add some bitter, smoky depth) until just barely softened but still mildly crunchy. This vegan recipe combines black beans with charred corn, along with a few slices of avocado and a handful of toasted pumpkin seeds for a meal that’s not only balanced in carbs, protein, and high in good green vegetables, but is crazy delicious to boot.

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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