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).