Vegan Chilaquiles en Salsa Verde
Transform your breakfast or brunch with this vibrant and satisfying Vegan Chilaquiles en Salsa Verde, a plant-based twist on the classic Mexican comfort food. This recipe features crispy baked corn tortilla chips tossed in a zingy homemade salsa verde made from tomatillos, jalapeños, and fresh cilantro. Topped with creamy vegan sour cream, buttery avocado, crunchy radish slices, and toasted pumpkin seeds, each bite offers a delightful medley of textures and flavors. Perfect for a wholesome weekend meal, this easy, 40-minute recipe is packed with zesty and nourishing ingredients that will leave you craving more. Whether you're vegan or simply looking to try something new, this chilaquiles recipe delivers bold Mexican-inspired flavors in every bite!
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Ingredients
- 8 pieces corn tortillas
- 0.25 cup vegetable oil
- 10 medium tomatillos
- 2 medium jalapeños
- 0.5 medium white onion
- 2 pieces garlic cloves
- 0.5 cup fresh cilantro
- 2 tablespoons lime juice
- 0.5 cup vegetable broth
- 1 teaspoon salt
- 1 medium avocado
- 4 pieces radish
- 0.25 cup vegan sour cream
- 2 tablespoons pumpkin seeds
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Cut the corn tortillas into quarters. Arrange them in a single layer on a baking sheet. Lightly brush with 2 tablespoons of vegetable oil.
Step 3
Bake the tortilla chips in the oven for 10-12 minutes or until they are golden brown and crispy.
Step 4
In a saucepan, bring water to a boil and add the tomatillos, jalapeños, and garlic. Cook for about 8 minutes, or until the tomatillos are soft.
Step 5
Drain the cooked vegetables and place them in a blender. Add white onion, fresh cilantro, lime juice, and vegetable broth. Blend until smooth.
Step 6
In a large skillet, heat the remaining vegetable oil over medium heat. Pour the blended sauce into the skillet and season with salt.
Step 7
Simmer the sauce on low heat for about 5 minutes, stirring occasionally.
Step 8
Add the baked tortilla chips into the skillet with the salsa verde and gently toss them until they are well-coated.
Step 9
Slice the avocado and radishes thinly for garnish.
Step 10
Serve the chilaquiles hot on individual plates, topped with slices of avocado and radish, dollops of vegan sour cream, and a sprinkle of pumpkin seeds.
Nutrition Facts
| Serving size | (1385g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2009.5 |
| Total Fat 105.9g | 0% |
| Saturated Fat 15.0g | 0% |
| Polyunsaturated Fat 40.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2988.9mg | 0% |
| Total Carbohydrate 243.9g | 0% |
| Dietary Fiber 49.1g | 0% |
| Total Sugars 19.2g | |
| Protein 41.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 340.3mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 3097.2mg | 0% |
Source of Calories