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A healthier and vegetarian version of traditional Mexican chilaquiles,Vegetarian Black Bean and Green Chile Chilaquiles are loaded with south-of-the-border flavor and promise to please any time of day! Top with an egg (any style), and garnish with cilantro, avocado, and cotija to "kick it up a notch!"
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👩🏻🍳 Tamara Talks - Recipe Inspiration
Chilaquiles (pronounced chee-lah-kee-lays) are a traditional breakfast dish served throughout Mexico. At its most basic, tortilla chips are simmered in salsa or mole. Its a great way to use up stale tortillas, or even store-bought chips.
While chilaquiles are served for breakfast or brunch in many Mexican homes, you will find them on the menus of many hotels, restaurants, and even street vendors throughout Mexico. This Mexican comfort dish is a common "hangover cure" for those who over-indulged the night before.
🍳 Regional Variations
Chilaquiles recipes are myriad, somewhat regional, and include (but are not limited to!):
- Mexico City - tortillas are simmered in a tangy tomatillo or spicy tomato sauce
- Central Mexico - crispy chips are covered with sauce just prior to serving to keep them crisp
- Sinaloa - chilaquiles may feature a creamy white sauce rather than a red or green sauce
- Guadalajara - chilaquiles are often simmered in a cazuela until it is the consistency of polenta
Though eggs are not traditionally served with chilaquiles, you will find them served with eggs in Mexico. Given my love affair with eggs, especially for breakfast and brunch, I have included an egg (any style) with mine, but they're certainly optional. If you're following a vegan diet, omit the eggs and the crumbled cotija.
My first experience making chilaquiles was about 30 years ago when I only had 3 of my 4 boys. I loved the Moosewood Cookbooks, and made a vegetarian version of chilaquiles for the boys. They weren't really gung-ho about my vegetarian meals (and Moosewood meals in general), but they did like my chilaquiles. They've made an appearance on Saturday mornings ever since.
🌶️ What kind of green chile can I use?
- #1 choice Hatch green chile! After they're roasted, peel, seed, and chop. They range from mild to extremely hot.
- roasted poblano chiles - Char the skins, peel, and seed before chopping. They range from mild to medium heat.
- roasted Anaheim chiles - Anaheim chiles are related to Hatch chiles. Both were developed in New Mexico. However, they have little to no heat.
- fresh minced jalapeños - You can mince them fresh, and sauté with the onions and garlic.
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- corn tortillas - This is a great way to use stale corn tortillas!
- black beans - You will start with cooked black beans. They can be rinsed and drained canned beans, or cooked from dried.
- green chile - This is one of my favorite ways to use Hatch green chile! See previous section for substitutions.
- onion
- garlic
- ground cumin
- broth - Choose a good vegetable broth to keep it vegetarian.
- garnishes - I love a runny basted egg, sliced avocado, crumbled cotija, scallion, and cilantro.
🔪 Instructions
Prepare the tortillas - I start with stale tortilla strips sprayed with cooking spray then baked in a 375° oven until brown and crispy.
Sauté the aromatics - While the tortilla strips bake, add the oil, onions, and garlic to a sauté pan over medium-high heat. Cook until onion is soft.
Add black beans and Hatch green chile to pan. Sauté an additional minute or two.
Finish the chilaquiles - Stir in the baked tortilla strips, and add broth a little at a time. Press strips into the liquid, and continue to add until tortillas are all moist (not soggy).
To serve - When the chilaquiles are done, pile them into ovenproof serving dishes (I love my individual cast iron) and place in a warm oven until ready to serve. While eggs are not typical or required, we love to top our chilaquiles with a runny egg! Cook your favorite style eggs, and top the chilaquiles with an egg and one or more of your favorite garnishes - avocado, cilantro, crumbled cotija, pickled or fresh jalapeños, chopped scallions, etc.
💭 Tips
When you've had a package of corn tortillas in the fridge too long, make chilaquiles! This is an awesome way to use stale tortillas.
Baked tortilla strips reduce fats and calories. Chilaquiles are often made with tortilla chips, and they aren't the healthiest option.
❓ FAQ
If you make the recipe through adding liquid to the black bean, green chile, tortilla mixture? Yes. Store the chilaquiles in the refrigerator, cook a fresh egg, and garnish as desired.
Savory breakfast dishes are the standard at Andersen casa. If you're a fan, check out these savory vegetarian breakfast/brunch dishes - Green chile savory oatmeal, green chile polenta with baked eggs, Mediterranean chick pea and rice frittatas, savory pancakes, breakfast quinoa, and veggie filled Mexican crêpes.
I hope you'll give this healthy and flavorful dish a try... It's a favorite at Andersen casa!
📖 Recipe
Vegetarian Black Bean and Green Chile Chilaquiles
Hatch green chile, black beans, and crispy baked corn tortilla strips soak up veggie broth before getting topped with an (optional) egg, crumbled cotija, and cilantro!
Ingredients
Chilaquiles
- 6 corn tortillas (stale is perfect!)
- cooking spray
- sea salt
- a drizzle of olive or coconut oil
- ½ small onion, vertically sliced or chopped
- 1 teaspoon garlic, minced
- ½ teaspoon ground cumin
- 1 cup cooked black beans
- ½ cup Hatch green chile
- 1 cup vegetable stock +/- (see notes)
- sea salt and fresh ground pepper to taste
Garnishes
- avocado, sliced or diced,
- cotija (or other cheese), crumbled or grated
- cilantro, chopped
- scallions, chopped
- jalapeño, serrano, or other chiles, sliced thin
- eggs cooked to preference (optional)
Instructions
- Prepare tortillas by either baking 10-15 minutes at 350° or frying. Set aside
- To a good-sized sauté pan over medium-high heat, add the oil, onion, and garlic. Cook until onion is soft and translucent.
- Add the cumin. Sauté another minute or two until fragrant.
- Add the black beans and Hatch green chile. Stir to combine.
- Add the baked or fried tortilla strips, then pour about half the broth over top. Stir, and press tortilla strips into the mixture.
- Add more broth as needed. Mixture should be moist not soupy.
- Season with salt and pepper. Taste it!
- Cook eggs according to preference.
- Garnish as desired. Enjoy!
Notes
As I mention in the post, eggs aren't traditionally a part of chilaquiles, though you will definitely find them in recipes and restaurant menus. We typically start our day, and basted soft eggs are our "go to" egg. Choose your favorite!
I prep all my garnishes up front, then pop the chilaquiles in a preheated warm oven (from baking the tortilla strips) to stay warm while I make the eggs.
Macronutrients from MyFitnessPal.com are an approximation only! Does not include garnishes or egg.
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Nutrition Information:
Amount Per Serving: Calories: 365Total Fat: 15gCarbohydrates: 51gProtein: 10g
mjskitchen says
It is very interesting to look at all of the different ways chilaquilas are made in different countries. They all look good to me. Normally I make mine with red chile, but I love yours with green chile and all of the tasty toppings. Looks like a wonderful brunch for this weekend since I have all of the ingredients. Thanks! And like you...I love the egg on top.
Tamara says
Chilaquiles are an interesting dish indeed! Home cooks, restauranteurs, even street vendors have their own versions... I love them all! Thanks for stopping by MJ!