Vegan Chilaquiles

Vegan Chilaquiles

  • Author: Katie Koteen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan




  • 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


  1. 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.
  2. Transfer the salsa verde to a food processor and pulse. Add the reserved liquid to desired consistency.
  3. 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.

Keywords: chilaquiles, vegan breakfast