Name: Vegetarian Green Chile Chilaquiles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Mexican/Southwest
Ingredients: 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); 6 corn tortillas (stale is perfect!); cooking spray; sea salt; a drizzle of olive or coconut oil; 1/2 small onion, vertically sliced or chopped; 1 teaspoon garlic, minced; 1/2 teaspoon ground cumin; 1 cup cooked black beans; 1/2 cup Hatch green chile; 1 cup vegetable stock +/- (see notes); sea salt and fresh ground pepper to taste

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A healthier and vegetarian version of traditional Mexican chilaquiles, Vegetarian Green Chile Chilaquiles are loaded with south-of-the-border flavor and promise to please any time of day!

Baked tortilla strips simmered with black beans, Hatch green chile, and vegetable broth, all in an oval cast iron dish.

What are Chilaquiles?

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.

Green Chile Chilaquiles with a runny egg and avocado in a cast iron dish.

Regional variations 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 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!
roasted poblano chiles
roasted Anaheim chiles (very little or no heat)

How to make vegetarian green chile chilaquiles

Corn tortilla strips on a copper baking sheet.

I start with stale tortilla strips sprayed with cooking spray then baked in a 375° oven until brown and crispy.

Onions and spices being sautéed in a cast iron pan.

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.

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).

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.

I hope you'll give this healthy and flavorful dish a try... It's a favorite at Andersen casa!

More delicious savory breakfast/brunch ideas

Yield: 2 servings

Vegetarian Green Chile Chilaquiles

Hatch green chile, black beans, and corn with crisped baked tortilla strips soak up veggie broth before getting topped with an (optional) egg, crumbled cotija, and cilantro!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

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.