Vegetarian Chilaquiles en Salsa Verde
Get ready to savor the bold, vibrant flavors of Vegetarian Chilaquiles en Salsa Verde—a classic Mexican-inspired breakfast or brunch dish that balances crisp, hand-fried tortilla chips with the tangy zest of homemade tomatillo salsa verde. This meat-free version features tender black beans simmered in the flavorful sauce, and is topped with creamy Cotija cheese, fresh avocado, crunchy radishes, and a dollop of sour cream for a perfect harmony of textures. Ideal for feeding a crowd, this easy recipe utilizes wholesome ingredients like corn tortillas, fresh cilantro, and jalapeños for a zesty bite, making it a satisfying vegetarian option. Whether you’re serving it for a weekend brunch or a quick weeknight dinner, these chilaquiles promise comforting authenticity with every mouthful.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 1 cup Vegetable oil
- 1 pound Tomatillos
- 2 medium Jalapeño peppers
- 0.5 medium White onion
- 2 pieces Garlic cloves
- 0.5 cup Fresh cilantro
- 1 cup Vegetable broth
- 1 teaspoon Salt
- 1 cup Black beans
- 0.5 cup Cotija cheese
- 1 medium Avocado
- 3 medium Radishes
- 0.5 cup Sour cream
Instructions
Preheat the oven to 350°F (175°C). Spread the corn tortillas flat on a baking sheet. Bake for about 5 minutes on each side until they are crisp and slightly golden. Break them into bite-sized pieces and set aside.
In a large skillet, heat the vegetable oil over medium-high heat. Fry the tortilla pieces in batches until they are golden brown and crispy. Drain them on a paper towel to remove excess oil and set aside.
In a medium saucepan, combine the tomatillos, jalapeños, and enough water to cover them. Bring to a boil and simmer for about 10 minutes until the tomatillos are soft.
Drain the cooked tomatillos and jalapeños, then transfer them to a blender. Add the onion, garlic, cilantro, and vegetable broth. Blend until smooth to make salsa verde.
Pour the salsa verde back into the saucepan, add salt, and bring to a gentle simmer over medium heat for 7-10 minutes until slightly thickened.
Stir in black beans until heated through. Taste and adjust salt if needed.
Add the fried tortilla chips to the skillet with the simmering salsa verde. Stir gently to evenly coat the chips, and cook for a couple of minutes until heated through.
Transfer the chilaquiles to a serving platter. Top with crumbled Cotija cheese, sliced avocado, sliced radishes, and a drizzle of sour cream before serving.
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 980 mg | 43% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 9.9 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 771 mg | 16% | |
*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.
