Countries 
VEGAN CHILAQUILES
Ingredients
- 12 corn tortillas cut into quarters
- 1 can of diced tomatoes
- 1 small onion chopped
- 2 garlic cloves minced
- 1 small jalapeño pepper seeded and chopped
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Salt and black pepper to taste
- 1/2 cup of vegetable broth
- 1 avocado sliced
- Fresh cilantro chopped
- Vegan sour cream for serving (optional)
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, garlic, and jalapeño pepper, and cook until the vegetables are tender, about 5 minutes.
- Add the diced tomatoes, cumin, chili powder, salt, and black pepper, and stir to combine.
- Cook for another 5-7 minutes, stirring occasionally.
- Add the vegetable broth and bring the mixture to a simmer.
- Add the corn tortilla quarters to the skillet and gently stir to coat them with the tomato sauce.
- Cover the skillet and cook for 5 minutes, until the tortillas are slightly softened.
- Remove the lid and transfer the skillet to the oven.
- Bake for 10 minutes, until the tortillas are crispy and golden.
- To serve, top the chilaquiles with sliced avocado, chopped cilantro, and vegan sour cream (if using).
Notes
NUTRITIONAL FACTS:
Calories: 282 | Total Fat: 10g | Total Carbohydrates: 47g | Dietary Fiber: 11g | Protein: 7g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
