Vegan Chilaquiles

Vegan Chilaquiles is a vibrant and hearty breakfast dish featuring crispy tortilla chips smothered in a rich, homemade salsa verde and topped with avocado and fresh cilantro. This satisfying meal is perfect for a nourishing start to your day.

Ingredients

• Corn tortillas - 4 small
• Olive oil - 2 tablespoons
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Tomatillos - 200 grams, husked and quartered
• Jalapeño - 1 small, deseeded and chopped
• Vegetable broth - 1 cup
• Cilantro - 1/4 cup, chopped
• Lime juice - 1 tablespoon
• Avocado - 1 medium, sliced
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F). Cut the corn tortillas into triangles and arrange them on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt, and toss to coat. Bake for 10-12 minutes until crispy.
2. In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Add the quartered tomatillos and chopped jalapeño to the skillet. Pour in the vegetable broth and bring to a simmer. Cook for 10-15 minutes until the tomatillos are tender.
4. Remove the skillet from heat and stir in the chopped cilantro and lime juice. Season with salt and pepper to taste.
5. Once the tortilla chips are done baking, transfer them to a large plate. Pour the salsa verde mixture over the chips, making sure to coat them evenly.
6. Top with sliced avocado and extra cilantro if desired. Serve immediately.

Nutrition

• Calories: 350
• Protein: 7 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from tomatillos and cilantro.
• High in fiber, promoting digestive health.

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