Vegan Chilaquiles Verdes
Make these Vegan Chilaquiles Verdes for a delicious breakfast, lunch, or dinner. It's made with an easy homemade salsa verde, baked tortilla chips, and a simple vegan sour cream! The recipe is naturally gluten-free and has a grain-free, paleo option.
Servings 3 servings
Ingredients
For the salsa
- 1 pound tomatillos about 8 medium
- ½ jalapeno seeded, use a full one for a spicier salsa
- ½ medium white onion dice the rest to garnish
- 2 garlic cloves
- ¼ cup cilantro leaves
- ¼ cup water
- 3 tablespoons lime juice
- ½ teaspoon sea salt or more to taste
For the chips
- 8 medium-size tortillas cut into wedges, corn or grain-free, like Siete
- Avocado oil or olive oil for brushing on the tortillas
- OR
- 2-3 large handfuls of tortilla chips use Siete for grain-free
For the vegan sour cream
- 1 cup raw cashews soaked in water for an hour, drained and rinsed before using
- ½ to ¾ cup hot water
- 2 tablespoons lime juice
- ½ teaspoon apple cider vinegar
- ¼ to ½ teaspoon sea salt
To assemble
- ½ cup cooked pinto or black beans leave out if doing paleo-option
- 1 ripe avocado diced
- 1 lime quartered
- Diced white onion
- Cilantro
Instructions
For the salsa
- Preheat the oven to 450°F.
- Peel the tomatillos out of their skins and place on a baking sheet. Let roast in the oven for 6 to 10 minutes, or until soft and starting to get dark in some spots. Adjust the time based on how roasted you want the salsa to taste. Remove from the oven and let cool for about ten minutes.1 pound tomatillos
- In a blender or food processor, combine the slightly cooled tomatillos with the remainder of the salsa ingredients. Pulse to break up the ingredients, and then let run until it reaches the desired consistency. You can blend less for a chunkier texture, or blend longer for a smoother salsa.½ jalapeno, ½ medium white onion, 2 garlic cloves, ¼ cup cilantro leaves, ¼ cup water, 3 tablespoons lime juice, ½ teaspoon sea salt
- Once done, remove from the blender and pour into a jar for storage.
- You’ll use between ⅓ - ½ of the salsa for this recipe.
For the chips
- Lower the oven temperature to 375°F.
- Brush olive oil or avocado oil on both sides of the 8 tortillas, stacking them on top of each other as they’re done.8 medium-size tortillas, Avocado oil or olive oil
- Cut the tortillas (still stacked) into 8 wedges, making 64 chips. Lay the chips out on a 2 baking sheets, doing you best to make sure they don’t overlap too much. Place one baking sheet on the top oven rack and one on the bottom.
- Bake for about 15 minutes or until the chips are golden brown and crispy, rotating the pans from top to bottom halfway through.
- Remove from the oven and let cool completely.
For the vegan sour cream
- In a high-powered blender, combine all of the ingredients for the vegan sour cream. Blend for 2 to 4 minutes, until completely smooth, adding hot water as necessary to get it to blend smoothly. Taste and adjust salt, if desired.1 cup raw cashews, ½ to ¾ cup hot water, 2 tablespoons lime juice, ½ teaspoon apple cider vinegar, ¼ to ½ teaspoon sea salt
- Store any leftovers in a jar in the fridge. It will thicken in the fridge, so just add some warm water to thin it back out when using again.
To make the chilaquiles
- In a high-sided sauté pan, heat about 1 cup of the salsa (about 1/3 of the amount the recipe makeover medium-low heat. Add in the beans and heat them together. Once the salsa and beans are hot, fold in the tortilla chips.½ cup cooked pinto or black beans
- Immediately transfer to serving plates and garnish with vegan sour cream, avocado, lime wedges, cilantro, diced white onion, and/or a fried egg if you’re looking for extra protein.1 ripe avocado, 1 lime, Diced white onion, Cilantro
- Serve immediately.
