These vegan chilaquiles are the perfect Mexican breakfast, brunch, or dinner! They’re made with crispy tortillas, savory tomatillo salsa, vegan egg, and 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 simmered in delicious salsa and topped with eggs, cheese, or chicken. Typically, they’re made with salsa verde or salsa roja. I love both my verde and red chilaquiles recipe but verde tends to win!
This plant-based version has all the bold flavors, and Just Egg or scrambled tofu is used for a delicious protein-packed meal. Growing up in a Mexican-American household, chilaquiles were a weekend staple. Whether enjoyed as a comforting breakfast or a satisfying brunch, they always hit the spot!
This vegan recipe offers the perfect combination of textures—crispy and soft tortilla pieces smothered in salsa, topped with creamy avocado, and homemade vegan cotija cheese.
Are Chilaquiles different than Migas?
Yes! Migas are typically made with short strips of crispy tortillas and scrambled eggs. Chilaquiles are crispy homemade tortilla chips that are soaked in salsa and a fried egg is usually added on top.
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 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!
Why You’ll Love This Recipe
- A healthier twist on a classic dish – Baking or air-frying tortillas reduces the need for excess oil while keeping them crispy.
- Packed with plant-based protein – Just Egg or scrambled tofu adds a protein boost, making this a satisfying meal.
- Customizable – Use your favorite salsa, swap in different toppings, or make it spicier to suit your taste.
- Quick and easy – Ready in about 30 minutes, perfect for a hearty breakfast or brunch.
Ingredients and Substitutions
Key Ingredients
- Corn Tortillas
- The base of the dish! Use day-old homemade tortillas for extra crispiness, the thicker the better. Store-bought tortillas can also be used, I recommend thicker yellow-corn tortillas such as Mi Rancho, or Trader Joe’s corn tortillas.
- Just Egg or Scrambled Tofu
- Just Egg works great for a fluffy, egg-like texture, while scrambled tofu provides a whole-food alternative.
- Salsa Verde
- The key to flavorful chilaquiles! You can use store-bought salsa verde but I highly recommend you make my salsa verde recipe with tomatillos, cilantro, and green chilies.
- Vegan Cotija Cheese
- A simple homemade blend of cashew or almond flour, nutritional yeast, garlic powder, salt, and lemon juice creates a crumbly, tangy cheese alternative. Vegan queso fresco is also a great alternative! For a store-bought option, I recommend Follow Your Heart feta.
- Avocado Oil
- Used for crisping up tortillas and sautéing for added flavor. Substitute with olive oil or another neutral oil if needed.
- Avocado Slices
- Adds creaminess and balances the tangy and spicy flavors of the dish.
How to Make Chilaquiles Verdes
1. Make the Vegan Cotija Cheese (optional)
2. Prepare the Tortillas
Stack 6 corn tortillas and cut them into 8 triangles each, like a pizza.
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 love having some tortilla chips extra crispy while others are slightly crispy, and semi-soft.
- Oven-baked: Pre-heat to 400F. You can also spread the tortilla triangles on an oven tray, brush lightly with oil (optional), and bake them for 12-16 minutes at 400 F. Sprinkle with salt to taste after baking.
3. Assemble the Chilaquiles
- Once crispy tortilla pieces are ready, add them to the pan.
- Pour in Just Egg or scrambled tofu and cook for 5 minutes, stirring occasionally, until fully set.
- Add about ½ cup salsa verde (or more to taste) and combine, cooking for another 2-3 minutes until tortillas are coated and slightly softened.
4. Serve and Enjoy!
- Transfer chilaquiles to serving bowls.
- Top with vegan cotija cheese, fresh cilantro, avocado slices, and extra salsa if desired.
- Enjoy warm!
Tips to make the Best Vegan Chilaquiles
- Don’t oversoak the tortillas – Add salsa just before serving to prevent them from getting too mushy.
- Customize the spice level – Add extra jalapeños or use serrano peppers for a spicier salsa.
Topping Variations
- Vegan Crema – A drizzle of dairy-free sour cream adds a creamy contrast.
- Sliced Radishes – For an extra crunch and a pop of color.
- Pico de Gallo – Fresh diced tomatoes, onions, and cilantro add a bright flavor.
- Plant-Based Protein – Add black beans, tempeh, or plant-based chorizo for a heartier dish.
Storage and Reheating
Storage
- Chilaquiles are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Keep toppings (avocado, cilantro, vegan cotija) separate to prevent sogginess.
Reheating
- Stovetop: Heat in a pan over medium heat with a little extra salsa to bring back moisture.
- Microwave: Warm for 1-2 minutes, stirring halfway through.
- Crisp up tortillas again: Add a few fresh tortilla chips before serving.
Final Thoughts
These vegan chilaquiles are a flavorful, satisfying, and easy-to-make breakfast that brings authentic Mexican flavors to your table. Whether you enjoy them mild or extra spicy, they’re perfect for weekend brunch or a quick weekday meal.
Let me know how you customize your chilaquiles! ¡Buen provecho! 🌱✨
If you like Vegan Chilaquiles, you’ll LOVE:
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 or choice of cheese
- 1 Avocado
- Salt and Pepper to taste
- Vegan crema
- 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 or 6 and use a knife to cut like a pizza into 8 slices each.
- Brush tortilla pieces in a little avocado oil and air fry for 6-8 minutes OR bake for 10-14 minutes until crispy. If air-frying set the temperature to 375 F and check every 4 minutes.
- Add Just Egg or scrambled tofu to the pan until it thickens up and cooks thoroughly.
- Add tortilla chips and salsa verde to the pan, and cook for an additional 2-3 minutes while mixing the salsa in.
- Serve in a bowl with cilantro, avocado slices, and vegan cotija or choice of cheese!
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
Very interesting details you have remarked, appreciate it for posting.
Love the easiness of this recipe. I always have green salsa on stand by so this is nice to do something different with it. So good.
The best chilaquiles I’ve ever had! Never ordering these out again.
Nothing like some homemade chilaquiles. Thx for the recipe!