Hatch Green Chile and Black Bean Chilaquiles

6 corn tortillas, cut into triangles
cooking spray
kosher salt
a drizzle of olive oil
1/2 small onion, sliced
1 tsp. garlic, minced
1/2 tsp. cumin
1 cup cooked black beans
1/2 cup Santa Fe Ole Hatch Roasted Green Chile
1 cup vegetable stock
avocado, sliced
cotija cheese, crumbled
cilantro, chopped

Prepare tortillas by either baking at 350F 10-15 minutes or frying, set aside
Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add onion and garlic and cook til translucent
Add cumin and sauté another minute til fragrant. Add beans and green chile, stir to combine
Add the tortilla strips and pour about half the broth on top. Stir to combine
Add more broth if needed, mixture should be moist, but not soupy
Garnish as desired and add a cooked egg on top if you wish

Click here for Santa Fe Ole Hatch Roasted Green Chile