Ingredients
- 6 corn tortillas, cut into wedges
- 1 tablespoon vegetable oil
- 1/2 onion, diced
- 1 jalapeo pepper, seeded and diced
- 1 garlic clove, minced
- 1 cup tomato sauce
- 1/2 cup vegetable broth
- 1 can of black beans, drained and rinsed
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1/2 cup vegan shredded cheese
Directions
1 Preheat the oven to 375¡F.
2 Arrange the tortilla wedges in a single layer on a baking sheet and bake for 10-12 minutes, until crisp and lightly browned.
3 Meanwhile, heat the vegetable oil in a large skillet over medium heat.
4 Add the onion and jalapeo pepper to the skillet and saut for 2-3 minutes, until softened.
5 Add the garlic to the skillet and saut for 1 minute, until fragrant.
6 Stir in the tomato sauce and vegetable broth and bring to a simmer.
7 Add the black beans to the skillet and cook for 2-3 minutes, until heated through.
8 Arrange the tortilla wedges on a serving platter.
9 Spoon the black bean mixture over the tortilla wedges.
10 Top with diced avocado, chopped cilantro, and vegan shredded cheese.
11 Squeeze fresh lime juice over the chilaquiles.
12 Serve immediately and enjoy!
This Mexican chilaquiles recipe is a spicy and savory breakfast dish that’s perfect for a lazy weekend brunch. The combination of crispy tortilla wedges, tangy tomato sauce, and hearty black beans creates a delicious and satisfying dish that will keep you full all morning. The avocado, cilantro, and lime add a fresh and bright touch to the dish, while the vegan shredded cheese provides a cheesy and creamy finish. Serve this vegan-friendly chilaquiles with a side of fresh fruit or a cup of hot coffee to complete your breakfast.
