Mexican Chilaquiles with Black Beans and Feta | Crispy Street Breakfast

Heat a little olive oil in a pot. Add the finely chopped yellow onion, minced garlic, and sliced jalapeño, then sauté over medium heat for 3-4 minutes until fragrant and golden.

Add the diced tomatoes, ground cumin, and salt. Bring to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes turn into a thick, richly flavored sauce.

Cut the corn tortillas into triangles. Heat the remaining olive oil in a large skillet and fry the tortilla chips until golden brown and crispy, about 4-5 minutes (or bake in an oven at 180 °C until crisp).