Breakfast 
Hey there, fellow food lovers! ? Have you ever had one of those lazy weekend mornings where you crave something beyond the usual cereal or toast? That’s exactly how I felt last Saturday. I wanted something that could wake up my taste buds and add a little spice to my day. Then, it hit me—Chilaquiles!
Chilaquiles is a traditional Mexican dish that typically consists of crispy tortilla chips smothered in green or red salsa, topped with goodies like cheese, crema, and sometimes eggs or shredded chicken. It’s basically comfort food at its finest! But of course, being a vegan, I decided to put my own twist on it. And let me tell you, this vegan version is every bit as satisfying—maybe even more so.
So, why Chilaquiles? Aside from being incredibly delicious, this dish is super versatile. It’s a great way to use up stale tortillas or that jar of salsa lurking in the fridge. Plus, it’s packed with flavor, and you can customize it with whatever toppings you love or have on hand. Trust me, after you try this, you’ll be making Chilaquiles a regular on your breakfast (or brunch) menu!
Vegan Chilaquiles
Equipment
- Serving plate
Ingredients
For the Chilaquiles:
- 10 corn tortillas - cut into triangles or strips
- 2 tablespoons 30ml vegetable oil
- 2 cups 480ml green or red salsa (store-bought or homemade)
- 1 can 400g black beans, drained and rinsed
- 1 cup 240ml vegetable broth
- Salt and pepper to taste
For the Toppings:
- 1 avocado sliced
- 1/2 cup 75g cherry tomatoes, halved
- 1/4 cup 25g red onion, finely chopped
- Fresh cilantro chopped
- Vegan sour cream or cashew cream
- Crumbled vegan feta or shredded vegan cheese
- Lime wedges
Instructions
Prepare Tortilla Chips:
- Preheat your oven to 350°F (175°C). Spread the tortilla triangles on a baking sheet and drizzle with 1 tablespoon (15ml) vegetable oil. Toss to coat evenly.
- Bake for about 10-15 minutes, flipping halfway through, until crisp and golden brown. Alternatively, you can fry them in the remaining 1 tablespoon (15ml) oil on the stove until crispy.
Make the Chilaquiles:
- In a large skillet, heat the salsa and vegetable broth over medium heat until it starts to simmer.
- Add the crispy tortilla chips and gently stir to coat all of the chips evenly. Let them cook for about 3-5 minutes until softened but still a bit crunchy.
- Mix in the black beans and cook for another 2 minutes until heated through. Season with salt and pepper to taste.
Assemble and Serve:
- Transfer the Chilaquiles to a serving plate. Top with sliced avocado, cherry tomatoes, red onion, fresh cilantro, and vegan sour cream or cashew cream.
- Sprinkle with crumbled vegan feta or shredded vegan cheese.
- Serve immediately with lime wedges on the side for a burst of freshness.
Tips, Tricks, and Variations
Now that you’ve mastered the basics, let’s discuss how you can truly make this dish your own!
Customize Your Salsa: The type of salsa you use can completely change the flavor profile of your Chilaquiles. If you like it hot, go for a spicy red salsa. Prefer something milder? A tomatillo-based salsa verde is perfect. You can even mix the two for a unique twist!
Switch Up the Protein: Black beans are a great starting point, but you can experiment with other plant-based proteins. Try using pinto beans, lentils, or even tofu scramble for a protein-packed breakfast.
Add Extra Veggies: Want to sneak in some more veggies? Toss in sautéed bell peppers, spinach, or corn. The more colorful, the better!
Crunch Factor: If you like your Chilaquiles extra crunchy, bake or fry the tortillas a bit longer. Just keep an eye on them to avoid burning.
Make it Brunch-Worthy: Elevate your Chilaquiles to a brunch spectacular by adding a side of vegan hash browns or serving it with a refreshing fruit salad. Even a mimosa couldn’t hurt, right?
There you have it—your very own guide to making perfect vegetarian Chilaquiles! This dish is all about layering flavors and textures to create a breakfast (or brunch) that’s as hearty as it is delicious. So go ahead, give it a try this weekend, and let me know how it turns out!
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.
