Chilaquiles

Heat beans in a skillet over medium heat and mix with cumin and hot sauce until warmed through.

In a large skillet, bring salsa verde and water to a gentle boil over medium-high heat. When mixture reaches a gentle boil, turn heat to low and add chips. Simmer for 1 minute, coating each chip with the salsa.

Spread the beans in the bottom of plates or shallow bowls and top with salsa chips. Garnish with thinned-out sour cream (it’s easier to drizzle this way instead of ending up with big clumps), queso fresco, red onion, avocado, cilantro leaves, a pinch of pink Himalayan salt and a drizzle of extra virgin olive oil.
Serve immediately while it’s still hot!

Recipe adapted from Goop.