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Vegan Chilaquiles
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Vegan Chilaquiles

Vegan Chilaquiles is a vibrant and flavorful Mexican-inspired dish made by coating crispy corn tortilla chips in a tangy salsa and tossing in black beans. It's served with fresh toppings like avocado, cherry tomatoes, red onion, and vegan sour cream. This hearty meal is perfect for breakfast, brunch, or even a light dinner, offering a satisfying combination of textures and bold flavors.
Course Breakfast, Brunch, Main Course
Cuisine Mexican
Keyword Crispy tortilla chilaquiles, Plant-based chilaquiles recipe, Tortillas, Vegan Mexican breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 1661kcal

Equipment

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.

Nutrition

Calories: 1661kcal