Last weekend I set out to make the most magnificent chilaquiles ever. I was going to make my own salsa verde from a great little recipe I found in The Rancho La Puerta Cookbook. I was going to DO IT UP! Then as I was meandering through Trader Joe’s I noticed a new product, Tomatillo Salsa! And my fate was sealed. I took the easy road on the sauce, but everything still turned out amazing. If you’re feeling just slightly more ambitious than I was (it really isn’t that hard), I’ve included the salsa recipe here as well. And full disclaimer, I misplaced my pepitas someplace between Whole Foods and my drive way. Sunflower seeds will do in a pinch!
Vegan Chilaquiles
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
Ingredients
Chilaquiles
- 1 1/2 cups salsa verde (recipe follows – or use store bought)
- 1 cup water
- 12 oz. corn tortilla chips
- 1 cup frozen corn, thawed and warmed
- 1 cup black beans (canned), drained and rinsed
- 1 avocado, sliced
- Fresh cilantro, chopped
- 1/2 cup toasted pumpkin seeds (pepitas)
Salsa Verde
- 1 lb. tomatillos, peeled and cut in half
- 1 medium tomato, cut in half
- 2 cloves garlic
- 1 medium onion, sliced
- 1 serrano or jalapeño pepper
- 2 chiles de arbol, toasted
- 1 tbsp. oregano
- 2 tbsp. cilantro
- Kosher salt
Instructions
- To make the salsa verde, combine the tomatillos, tomato, onion, garlic, chile de arbol, jalapeño, and oregano in a large saucepan. Add 1 1/2 cups of water and bring to a simmer. Cook for about 15 minutes. Drain, reserving the liquid.
- Transfer the salsa verde to a food processor and pulse. Add the reserved liquid to desired consistency.
- To make the chilaquiles, heat 1 1/2 cups of the salsa verde and 1 cup water in a large saucepan until simmering. Add the tortilla chips and gently fold in with a wooden spoon until all the chips are coated and slightly softened. Transfer the chips to a large serving dish. Top with corn, black beans, avocado slices, chopped cilantro, and toasted pumpkin seeds. Serve immediately.
Notes
Adapted from Serious Eats and The Rancho La Puerta Cookbook
Keywords: chilaquiles, vegan breakfast
Looks like an interesting salad, but not at all chilaquiles. Sorry but no. There is also no such as vegan chilaquiles. You can skip the crema fresca, cheese and meats on top, you gonna end up with a delicious tomatillo or guajillo salsa. You can add julianne lettuce, avocado, raw onions. But never ever ever black beans or corn.
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