Vegetarian Chilaquiles
    tortilla chips (can be old or stale)
    12 oz jar of salsa verde
    olive or canola oil
    1 ear of corn; off the cob
    1 cup black beans, drained and rinsed
    ¼ cup pepitas (pumpkin seeds)
    1 zucchini, cut in bite-sized pieces
    cilantro, for garnish
    avocado, sliced thinly
    ½ cup cotija cheese
    Egg (optional)
    1. Roast pepitas with salt if raw
    2. Heat oil in sauce pan
    3. Add corn kernels and cook until charred (about 6 minutes); season to taste with salt + cayenne; remove
    4. Cook zucchini similarly
    5. Heat 1 ½ cup of salsa verde and ½ cup water in a large saucepan until simmering.
    5. Add tortillas and soak in liquid until liquid has reduced
    6. Top with black beans, corn, zucchini, pepitas
    7. Garnish with avocado, cotija cheese, cilantro
    8. Fried egg optional