Name: Vegan Chilaquiles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Vegan
Ingredients: 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); 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

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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

Author: Katie Koteen
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings
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.