Vegan Chilaquiles en Salsa Verde
Transform your brunch spread with these vibrant and flavor-packed Vegan Chilaquiles en Salsa Verde, a plant-based twist on a Mexican classic! This recipe features crispy baked corn tortilla chips coated in a tangy, homemade tomatillo and cilantro salsa verde, offering a zesty kick with jalapeños and fresh lime juice. Topped with creamy vegan sour cream, sliced avocado, crunchy radish, and toasted pumpkin seeds, these chilaquiles are a feast for both the eyes and palate. Ready in just 40 minutes, this colorful dish is perfect for serving four and is ideal for a quick family meal or an impressive weekend brunch. Keywords like "vegan chilaquiles recipe," "easy salsa verde chilaquiles," and "Mexican vegan breakfast" make this a go-to recipe for foodies seeking wholesome, plant-based Mexican-inspired creations!
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Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C).
Cut the corn tortillas into quarters. Arrange them in a single layer on a baking sheet. Lightly brush with 2 tablespoons of vegetable oil.
Bake the tortilla chips in the oven for 10-12 minutes or until they are golden brown and crispy.
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.
Drain the cooked vegetables and place them in a blender. Add white onion, fresh cilantro, lime juice, and vegetable broth. Blend until smooth.
In a large skillet, heat the remaining vegetable oil over medium heat. Pour the blended sauce into the skillet and season with salt.
Simmer the sauce on low heat for about 5 minutes, stirring occasionally.
Add the baked tortilla chips into the skillet with the salsa verde and gently toss them until they are well-coated.
Slice the avocado and radishes thinly for garnish.
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
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 40.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2989 mg | 130% | |
| Total Carbohydrate | 243.9 g | 89% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 19.2 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3097 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
