These vegan chilaquiles are the perfect Mexican breakfast, brunch, or dinner! They’re made with crispy tortillas, savory tomatillo salsa, vegan egg, and vegan cotija cheese. This is the perfect way to recreate this authentic Mexican dish.
What are Vegan Chilaquiles?
Chilaquiles (which are pronounced chee-lah-key-less) is a traditional Mexican breakfast made with homemade tortilla chips and scrambled eggs simmered in salsa. Typically, they’re made with salsa verde or salsa roja. I love both green and red chilaquiles recipe but my favorite are the green ones.
Are Chilaquiles different than Nachos?
Yes! Nachos are typically dried tortilla chips topped with multiple toppings that are usually considered hearty. Chilaquiles are crispy homemade tortilla chips that are soaked in sauce (in this case salsa verde).
The toppings for chilaquiles are super simple, vegan cheese, avocado, cilantro, and sometimes sour cream. I love to make my own queso fresco but sometimes I will use this vegan feta as well. I personally love to make half my tortilla chips extra crispy and half a little soft to get a variety of texture, trust me on this one!
Tips to make the Best Vegan Chilaquiles
I highly recommend making homemade tortilla chips for this recipe. Store-bought tortilla chips will change the flavor drastically and possibly make them taste and feel more like nachos. When making them at home, you also have control over their texture, salt, and oil. All you need are corn tortillas, salt, and oil (optional). Cut your tortillas into tortilla chip strips like so:
Cooking methods:
Air Fryer: Lightly brush the tortilla triangles in oil. I like to use avocado or olive oil. Air fry at 390 F for 6-minute increments until perfectly crispy. I typically air fry for about 12-14 minutes.
Pan Fry: Add about ¼ cup of neutral oil like avocado oil to a pan on medium-high heat and pan fry tortilla pieces for about 3-4 minutes on each side or until golden crispy. I personally love having some tortilla chips extra crispy while others are slightly crispy, and semi-soft. That’s what makes my vegan chilaquiles the best!
Oven-baked: You can also spread the tortilla triangles on an oven tray, brush lightly with oil (optional), and bake them for 12-16 minutes at 350 F. Sprinkle with salt to taste after baking.
Ingredients
All you need is your homemade tortilla chips, Just Egg or scrambled tofu, salsa verde, and your favorite toppings! My salsa verde recipe is the best and it is made with only 5 ingredients:
- Tomatillos
- Onion
- Garlic
- Cilantro
- Serrano or Jalapeno peppers
FAQ
How to prevent chilaquiles from getting soggy?
- Add sauce at the very end and serve immediately.
How to store these vegan chilaquiles?
- Store homemade tortilla chips separately in a closed bag and the sauce refrigerated in Tupperware for up to a week.
If you like vegan chilaquiles, make sure to try these:
Vegan Quesadillas (authentic taste)
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Vegan Chilaquiles Verdes
- Total Time: 30 minutes
- Yield: 2 1x
- Diet: Vegan
Description
Vegan chilaquiles are the perfect Mexican breakfast or brunch! Made with crispy tortillas, savory tomatillo salsa, vegan egg, and vegan cotija cheese. This is the perfect way to veganize this authentic Mexican dish.
Ingredients
- 6 Corn Tortillas
- ¾ cup Just Egg
- ½ cup Salsa Verde (or to taste!)
- 1 Tbsp Avocado Oil
- 2 Tbsp Vegan Cotija Cheese
- 1 Avocado
- Salt and Pepper to taste
- ½ cup Cashew or Almond Flour
- 1 Tbsp Nutritional Yeast
- ½ Lemon, juiced
- ½ tsp garlic powder
- ½ Tsp Salt or to taste
Instructions
- Add Cashew or Almond flour into a medium bowl and mix in, garlic powder, nutritional yeast, and salt.
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Juice half a lemon and add lemon juice to the mix little by little to make sure it does not get soggy. You want clumps to form but overall have a dry texture.
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Let sit.
- If using the oven instead of air fryer, preheat oven to 400 F.
- Stack tortillas in stacks of 3 and use a knife to cut like a pizza into 8 slices each.
- Brush HALF of your tortilla pieces in a little avocado oil and air fry or bake for 10-15 minutes until crispy. If air-frying set temperature to 375 F.
- Turn on stove to medium heat and add 1 Tbsp avocado oil to medium/large pan. Sauté the other half of your tortilla pieces in oil for 5-7 minutes. This helps create diverse textures so you’re not just eating tortilla “chips”, you have soft tortilla pieces and crunchy ones in the mix.
- Once crunchy pieces are ready, add to the pan and immediately add Just Egg. Cook for 5 minutes until the Just Egg mixture thickens up and cooks thoroughly.
- Add salsa verde and cook for an additional 2-3 minutes while mixing the salsa in. The amount of salsa added is personal preference, I personally love them to be soaked in salsa!
- Serve in a bowl with cilantro, avocado slices, and vegan cotija 🙂
Notes
Add sauce at the very end and serve immediately.
Store homemade tortilla chips separately in a closed bag and the sauce refrigerated in Tupperware for up to a week.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 2 servings
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