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. Then while meandering through Trader Joe's I noticed their, Tomatillo Salsa. My fate was sealed.
I took the easy road on the sauce, and you should too! 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!
I've also made these with some leftover roasted sweet potatoes added with corn and beans. And if you have a mixed crowd (omnivores, vegetarians, vegans), your veggie friends can easy add an egg or some cheese to these chilaquiles.Print
Easy Vegan Chilaquiles
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
Whether you decide to make your own salsa verde or buy it at the store, these chilaquiles come together quickly and are always a hit.
- 1 ½ 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
- ½ 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
- To make the salsa verde, combine the tomatillos, tomato, onion, garlic, chile de arbol, jalapeño, and oregano in a large saucepan. Add 1 ½ 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 ½ 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.
Adapted from Serious Eats and The Rancho La Puerta Cookbook.
I've also made these with some leftover roasted sweet potatoes added with corn and beans.
If you have a mixed crowd (omnivores, vegetarians, vegans), they can easy add an egg or some cotija cheese to these chilaquiles.
- Serving Size:
- Calories: 450
- Sugar: 5.5 g
- Sodium: 528.3 mg
- Fat: 20.4 g
- Saturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 58.9 g
- Fiber: 11.2 g
- Protein: 10.4 g
- Cholesterol: 0 mg
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.