Credit: TerrorNocturno/ Pixabay

Spicy Vegan Chilaquiles Perfect for Breakfast, Lunch, or Dinner

by | June 13, 2019

In search of the right recipe for making some awesome vegan chilaquiles? Here’s one for you.

Do you and your family absolutely love spicy food? You won’t want to miss out on trying this recipe for delicious, savory, and spicy veganized chilaquiles. Although getting all of the right textures does take some time to master, once you get the hang of getting the corn tortillas perfectly crispy, this recipe will be a breeze for you to make. The best part about chilaquiles? You can eat them for breakfast, lunch, or dinner! (I’ve been guilty of eating them for all 3 on the same day). Continue below to see our recipe for making vegan chilaquiles.

vegan chilaquiles
Credit: Calum Lewis/ Unsplash

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Vegan Chilaquiles

Ingredients:

  • 15 corn tortillas, cut into squares
  • 27oz can of hot tomato sauce (I love using El Pato’s when I’m in the states)
  • 1 1/2 cups salsa rojo
  • 1 large tomato, diced
  • 1 yellow onion, sliced into crescents
  • 1 Serrano pepper, sliced
  • Shredded vegan cheese of your choice (I like using a vegan mozzarella for his recipe)
  • Optional:
    • Vegan eggs or serving (Follow Your Heart or Just Egg)
    • Lime
    • Cilantro
Credit: Monica Volpin/ Pixabay

Instructions:

  1. In a large pan on high heat, add in a few tablespoons of vegetable oil. Once it is hot, add in the squared corn tortillas. Cook until they are crispy, similar to a chip. This will take time and a lot of stirring.
  2. Once they are crispy, add in the chopped onion and Serrano pepper and mix.
  3. Slowly (the liquid may spit), add in the can of hot tomato sauce as well as the diced tomato and mix so that everything is evenly covered. Cook for 3-5 minutes.
  4. Add in the salsa rojo (you can also substitute for salsa verde if you prefer or even pico de gallo) and mix. Reduce to low heat and cover. Cook for 5-7 more minutes. (Optional: You may scramble in vegan egg at this point to the mix)
  5. Transfer to a large plate, making “layers” of chilaquiles and a generous amount vegan cheese (I usually do 3 layers)
  6. Cover with aluminum foil to let the cheese melt before serving.
  7. Serve topped with another scoop of salsa rojo, lime, and cilantro. Enjoy hot with a tall glass of strawberry mint vegan lemonade!

Will you be trying out this recipe to make vegan chilaquiles? Let me know in the comments below.

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Gabriella Anaya

News Editor | Limoges, France | [email protected]

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