By Sara
Plant-based Chilaquiles are a great way to use up some stale bags of tortilla chips and make a fantastic meal, whether it’s breakfast, lunch, or dinner. This is normally a savory breakfast in Mexico, but this traditional Mexican dish is versatile enough to be able to serve it anytime. Don’t let the idea of softened tortilla chips turn up your nose– this recipe is a winner!
By using mostly whole foods, you will be increasing the nutrition as well, over the traditional recipe. And this vegan version is tasty too. I don’t think you’ll miss the chicken. Made without oil, it has fewer calories than the original version as well. If you so desire, you can slice up some corn tortillas and bake them to make your own chips for this recipe. You can find most of these ingredients at your local grocery store, but you may need to order or purchase soy curls from Whole Foods or Natural Grocers.
“One of my favorites is chilaquiles. It’s corn tortilla chips in a simple, brothy tomato sauce with a little chile for heat. It’s wonderfully homey. It has irresistible crispy bits and I love to eat it.”
–Rick Bayless
Plant-based Chilaquiles
Ingredients
- 7 TBSP Paprika
- 5 TBSP Chili powder
- 1 tsp Cayenne
- ½ tsp Cumin (ground)
- 2 tsp Coconut sugar
- 1 tsp salt (divided)
- 9 cups low sodium vegetable broth
- 1 tsp Poultry seasoning
- 6 TBSP Flour
- 4 Garlic cloves, minced
- 1 package Butler Soy Curls
- 1 lb Tortilla chips
- 2 Red onions, diced
- 1 cup Cilantro, chopped
Instructions
- Heat oven to 325 F.
- In a small bowl, whisk the paprika, chili powder, cayenne, cumin, and a pinch of salt (no more than about 1/4 tsp).
- Warm 3 cups of vegetable broth and the poultry seasoning on the stove for several minutes, turning the heat off just before boiling. Break the soy curls into ½ to 1-inch pieces. Soak the soy curls in the warm vegetable broth for 10-15 minutes.
- Bring 1 cup of vegetable broth to a simmer, then pour into blender. Add the flour and blend until smooth.
- Pour the broth and flour mixture into a large saucepan, over medium heat. Cook, while whisking, for about 3 minutes. Next, add minced cloves of garlic, and cook until fragrant, about 30 seconds. Add the paprika spice mixture and then slowly add the rest of the broth, whisking until smooth. Bring to a simmer, and then simmer, covered until thick enough to coat a spook, about 25 minutes. Then, your red sauce will be done.
- Meanwhile, drain off the soy curls, and saute over medium heat until heated through. Season the soy curls with fresh ground black pepper.
- Spread a thin layer of sauce on the bottom of your baking dish. Layer chips, soy curls, sauce, and red onion until you run out. Top with plant-based cotija cheese. Place on the middle oven rack.
- Bake at 325 degrees F until cheese is soft and beginning to brown, about 15-20 minutes.
Notes
These plant-based chilaquiles are great served alongside some roasted veggies, black beans, pinto beans, or a side of refried beans. Top with some avocado slices, sliced green onion, and squeeze lime wedges over your stack for some fantastic flavor. You can even sprinkle some roasted corn kernels over these healthy chilaquiles.
Because we’ve ommitted the oil, this recipe is perfect for those wanting to cut excess oil from their diets (which saves so many calories!). So next time you need something to bring for brunch, bring this vegan chilaquiles recipe and leave everyone wanting seconds. Good mexican food for breakfast is always a winner! A tasty plant-based meal is just an hour or so away.
