In a saucepan, bring 3 cups of water (about 710 ml) to a boil. Add the cleaned tomatillos and serrano peppers.

Once the tomatillos are soft, transfer them to a blender along with the peppers, onion, half of the avocado (cut into pieces), cilantro, salt, and pepper. Blend until you have a creamy, smooth sauce.

In a deep skillet, heat the green sauce you just made and coat the tortilla chips in it.

Serve with refried beans on the side and garnish with the remaining half of the avocado. Enjoy!