Vegetarian Green Chili Chilaquiles Recipe. A great way to use leftover veggies, this vegetarian stew is a delicious combination of carrots, celery, potatoes, squash, spinach, and green chiles. Feel free to adjust the amount of green chiles in the stew according to the level of spiciness you prefer. Add broth and salsa verde; bring to boiling.
Add tomatoes, green chili, salt and cilantro. Add water (enough to make a nice gravy). Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. You can have Vegetarian Green Chili Chilaquiles using 16 ingredients and 6 steps. Here is how you cook it. The Best Vegetarian Green Chili Chilaquiles Recipe – Easiest Way to Make Perfect Vegetarian Green Chili Chilaquiles
Ingredients of Vegetarian Green Chili Chilaquiles Recipe
- You need 6 of corn tortillas.
- Prepare 1 Tbsp. of olive oil.
- You need to taste of sea salt.
- You need 1 tsp. of chili powder.
- You need 1 tsp. of sugar.
- It’s 1/2 of onion, sliced.
- It’s 1 clove of garlic, minced.
- You need 1/2 tsp. of ground cumin.
- It’s 1 C. of cooked black beans.
- Prepare 2 of hatch green chiles.
- Prepare 1 C. of cegetable stock.
- Prepare to taste of salt and pepper.
- Prepare of Toppings.
- You need of Cotija cheese.
- Prepare of cilantro.
- Prepare of jalapeños, sliced.
My mother grew up with her mother making them with green chile tomato salsa and grated longhorn cheese, a *Red chili sauce. The word chilaquiles comes from the Nahuatl language, meaning chilis and greens. The beauty of chilaquiles is they are completely customizable. Serve with a scrambled or fried egg on top, or with cheese, shredded chicken, or roasted veggies — the options are endless.
Vegetarian Green Chili Chilaquiles instructions
- Preheat oven to 400°F. Slice tortillas into strips. Spread in a single layer on a large baking sheet. Drizzle with the olive oil and sprinkle with sea salt, chili powder, and sugar. Bake for 10- 15 minutes. Will crisp up while cooling..
- In a large skillet over medium-high heat add the oil, and onion. Saute for 5 minutes until the onions are soft and translucent. Add in the garlic cook another 1 minute..
- Add cumin. Sauté 1 minute until fragrant. Add black beans and Hatch green chiles. Stir to combine..
- Add the baked tortilla strips onto the skillet. Pour 1/2 C. Broth over the strips. Press in the tortilla strips. Add more broth as needed. Should be moist not soupy..
- Season with salt and pepper. Top with cojita cheese, cilantro, and jalapeños if desired..
- Cook eggs to your preference. (I crack an egg into a cold pan season with salt and pepper, cover with lid and turn heat to medium and cook until desired doneness. I like mine runny. 😋).
Mexican, Cilantro, Corn Tortilla, Egg, Jalapeno, Queso Fresco, Tomatillo, Breakfast, Brunch, Main Course, Gluten Free, Vegetarian. Author: Vegetarian Times Editors. "The silky texture and rich flavor of Amy's Organic Refried Beans with Green Chiles make a great base for many dishes, including a burrito filling or bean dip," says Nava Atlas, author of Vegan Soups and Hearty Stews for All Seasons. We're going green and meatless with our version of this classic. It is a versatile dish that you If you want more heat, toss in some chili flakes as well. The types of Chilaquiles you will find in Mexico are very diverse since nowadays cooks will add any sauce that they like to use.