Chilaquiles Recipe

This chilaquiles recipe is 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!

Authentic Chilaquiles Recipe

If you go to Mexico, you’ll see that chilaquiles are the most popular breakfast/lunch to have. There are many different ways to make them. There are chilaquiles mojos, made with a red sauce, and chilaquiles verdes as well which are made with a green salsa. I made the red chilaquiles but I also have a recipe for chilaquiles verses here. I grew up eating them and am so excited to share these vegan chilaquiles with you all!

Aside from being delicious, they are also pretty balanced! You get your carbohydrates from the corn tortilla, plant-based protein from the vegan egg, extra fiber, and nutrients from the sauce and toppings. 

Chilaquiles Recipe Ingredients

• Tortillas: I typically make these with corn tortillas since that is the authentic way. Best corn tortillas to use are regular Guerrero tortillas or corn tortillas from Trader Joe’s. If you want to make your own tortillas, click here for my recipe on authentic homemade tortillas.
• Oil: To get a more authentic taste I highly recommend using a little oil. I air fry my tortillas so you don’t need much oil. You can also fry the tortillas in oil to be more authentic! 
• Guajillo peppers: This adds the best flavor in the sauce and coats the carne de soya very nicely. You can also use dried California chili peppers if you can’t find guajillo. Find these at any Mexican grocery store. Sometimes they carry them in regular grocery stores like Lucky as well, in the Mexican spice section.
• Toppings: Typical toppings include more salsa (of course), avocado, cheese (I LOVE adding queso fresco), beans, vegan sour cream, and even vegan chicken.

Tips for the BEST Vegan Chilaquiles:

• Serve immediately! Chilaquiles can get soggy quick. However, I’m a huge fan of soggy chilaquiles too lol 😉
• Avoid using already-made tortilla chips if possible.
• If getting Just Egg isn’t accessible, try making your own tofu scramble.
• Highly recommend adding some vegan queso fresco!

More Delicous Mexican Recipes:

Chilaquiles Verdes

Salsa de Molcajete

Mexican Potatoes (Papas a la Mexicana)

Breakfast Burritos

Chilaquiles Recipe

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5 from 2 reviews

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

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Description

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!

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Ingredients

Units USM Scale 1x2x3x

Sauce:

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

Chilaquiles:

• 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

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Instructions

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 at 375 F and fry for 8-12 minutes depending on how crispy you’d like them. Toss them every 3-4 minutes to crisp them evenly!
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