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vegan chilaquiles on a plate with avocado.

Vegan Chilaquiles Rojos

  • Author: Anna Rios
  • Total Time: 25 minutes
  • Diet: Vegan


These vegan chilaquiles are the perfect Mexican breakfast, brunch, lunch or dinner. Crispy, air-fried tortillas mixed in with a savory guajillo sauce and vegan egg. They are easy to make and high in protein, fiber, and flavor!




  • 7 dried guajillo or california chiles
  • 2 chiles de arbor (Optional, spicy)
  • 1 cup water
  • 3 garlic cloves
  • 1/2 onion
  • Salt to taste


  • 8 Corn tortillas
  • 1 tbsp avocado oil (any neutral oil)
  • 1/2 container of Just Egg
  • 1/2 cup vegan cheese
  • 1 avocado
  • Fresh cilantro
  • Vegan sour cream


  1. Soak dried guajillo chilies overnight or for 2 hours in hot water.
  2. Add soaked chilies, water, garlic, salt, and onion to a blender and blend until a smooth chili sauce forms.
  3. Stack 3 tortillas on top of each other and slice them evenly 6 ways to create little triangle chips out of the tortillas. Add them to a mixing bowl and lightly coat with oil.
  4. Add tortilla triangles to the air fryer and fry for 8-12 minutes depending on how crispy you’d like them.
  5. Add tortilla chips to a pan on medium heat. Add a drizzle of extra oil and pour in Just Egg. Cook for 5 minutes until egg thickens up.
  6. Next, add about 1/2-1 cup chili sauce. The amount you add depends on your preference. You can use leftover sauce for many other recipes!
  7. Quickly mix it in with the tortillas and just egg.
  8. Add vegan shredded mozzarella on top and close the pan using the lid so the cheese can melt. Cook for about 2-3 minutes until it melts.
  9. Turn heat off and serve chilaquiles. Top with avocado, cilantro, salsa, vegan sour cream and more.
  • Prep Time: 10
  • Cook Time: 15
  • Category: breakfast
  • Method: Stove
  • Cuisine: Mexican

Keywords: vegan chilaquiles, chilaquiles rojos, vegan breakfast recipes