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!
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.
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.
Making Vegetarian Green Chile Chilaquiles
I start with stale tortilla strips sprayed with cooking spray then baked in a 375° oven until brown and crispy.
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 Egg Breakfast/Brunch Recipes
- Green Chile Savory Oatmeal with an Egg
- Green Chile Polenta with Baked Eggs
- Mediterranean Chick Pea and Rice Mini-Frittatas
- Mexican Mini-Frittatas with Chorizo and Cotija
- 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
- 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)
- 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!
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.
- 4 Lodge LMS3 3.5 inch Cast Iron Mini Skillet / Spoon Rest / Ashtray Pre-Seasoned Black
- Farberware Colorvive Nonstick Cookie Pan, 11-Inch x 17-Inch, Copper
- Amazon Brand - Solimo Organic Coconut Oil, Refined, 30 ounce
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Amount Per Serving:Calories: 365 Total Fat: 15g Carbohydrates: 51g Protein: 10g