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Vegetarian Green Chile Chilaquiles in an oval cast iron dish with egg and avocado.

Vegetarian Hatch Green Chile Chilaquiles with Eggs

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Tamara Andersen
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!
4.88 from 8 votes

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast | Brunch | Lunch
Cuisine Mexican/Southwest
Servings 2 servings
Calories 365 kcal

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.

Nutrition

Calories: 365kcal | Carbohydrates: 51g | Protein: 10g | Fat: 15g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com