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One of my all-time favorite breakfasts are these vegan chilaquiles rojos! Crispy strips of corn tortilla are coated in a guajillo-tomato salsa, tossed with a mixture of vegetables, and sprinkled with vegan queso cotija, and almond crema.

guajillo chile sauce blended for chilaquiles

When I first decided to go vegan, I found breakfast to be one of the hardest things. Believe me, you get tired of oatmeal pretty fast, and sometimes you just want something hearty and savory. In the beginning, I was too scared to try a tofu scramble, but I love them now.  That’s where easy vegan chilaquiles come in. They are crunchy, spicy, and just the right amount of creamy.

a strainer set over a pot with a ladle pushing the sauce through

What are chilaquiles??

Chilaquiles are a Mexican dish served for breakfast and sometimes dinner. It consists of fried tortillas strips, a salsa, crema, and cheese. They can be red, green, or even made with mole. To make breakfast chilaquiles, you can they can serve them with a tofu scramble, and if you’re going to have them for dinner you can add a chicken substitute. 

tortilla chips coated in guajilllo chile sauce in a turquoise pot

For this vegan version, I’ve used an almond crema to off-set the heat in the dish. Why an almond crema? I’m going to tell you a little secret. I don’t like cashew cream, gasp! I know, I’m a pretty bad vegan, but it’s just too sweet for me. I don’t think it goes very well with Mexican food, that’s why I’ve come up with my own version of crema. I also make my own vegan cotija cheese but it is not really essential to the dish if you want to omit it.

vertical photo of vegan chilaquiles in a pink bowl drizzled with almond crema on a blue and white towel

The Recipe: Vegan Chilaquiles Rojos

  • For a healthier version bake your tortilla triangles at 350F for 30 min.
  • You can buy pre-made enchilada sauce to make a quick version of this. 
  • You can add any veggies you like, I simply added my favorites.
  • Place your chilaquiles in a casserole dish and top with vegan melty cheese to make this an easy breakfast casserole. 
a fork taking a piece of the vegan chilaquiles in a pink bowl
vegan chilaquiles rojos in a pink bowl over a white towel with blue stripes with avocado fan on top

Vegan Chilaquiles Rojos

5 from 1 vote
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Course: Breakfast
Cuisine: Mexican
Keyword: chile guajillo, red chilaquiles, vegan cotija, vegetarian
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 444kcal
Author: Dora S.

Ingredients

Vegetable Sauté

  • 1 tbsp. Vegetable oil
  • 2 Zucchini, diced
  • ½ hd. Broccoli florets
  • 2 Tomatoes, diced
  • 2 Garlic cloves, minced
  • ¼ cup Vegetable broth or water
  • ½ cup Black beans, canned or home-made
  • 1 cup Spinach, chopped

Sauce

  • 4 Chile guajillo, devained and seeded
  • 2 cans (14.5 oz) Diced tomatoes
  • 1 Onion, white, chopped
  • 4 Garlic, cloves
  • 1-2 Arbol chiles,
  • 24 Corn tortillas, cut into triangles, 12ths
  • 1 cup Vegetable oil

Garnish

Instructions

  • Vegetable Saute: Heat 1 tbsp. of oil (optional) in a large sauté pan to medium-high heat. Once oil is hot, add zucchini and cook for 2 minutes, stirring often. Add the tomato, and garlic, and let cook for 1 minute more. Add broccoli and ¼ cup of water and cover. Lower heat to medium and cook for 1-2 minutes or until broccoli starts to get tender. Add black beans and spinach. Stir. Season with salt and pepper and set aside.
  • Sauce: Boil water in a small pot. Place the dried guajillo and arbol chiles in the water and simmer for 5 min. Drain and place in the blender with the tomato, onion, and garlic. Blend until smooth. Strain. Pour finished sauce into a large pot and simmer for 5 min. Set aside.
  • Pour vegetable oil into a heavy-bottomed pot , enough to cover about 2 inches of the bottom. Heat to about 350F at medium-high heat. Fry the tortilla triangles in batches until golden brown. Place the fried tortillas on a paper towel lined tray and let cool.
  • Assemble: Toss the tortilla chips with the tomato sauce in the large pot where it was simmered. The tortillas will begin to soften, but we don’t want them completely soft, so plate the tortillas and sauce immediately. Top with ½ cup of the veggie mixture, chopped cilantro, avocado slices, drizzle with the crema, and sprinkle with vegan cotija.

Notes

For a healthier version bake the tortilla chips in the oven at 350F for 30 min. or until crispy and golden brown.
  • You can buy pre-made enchilada sauce to make a quick version of this. 
  • You can add any veggies you like, I simply added my favorites.
  • Place your chilaquiles in a casserole dish and top with vegan melty cheese to make this an easy breakfast casserole. 

Nutrition

Serving: 1serving | Calories: 444kcal | Carbohydrates: 61g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Sodium: 103mg | Potassium: 781mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1696IU | Vitamin C: 25mg | Calcium: 121mg | Iron: 2mg

Who doesn’t like a stuffed baked potato? There’s nothing quite as satiating and versatile as a potato. This Mexican stuffed baked potato is my go-to lunch. It is made with ingredients I usually already have in my fridge. I just pop the potato in the microwave and stuff with broccoli, black beans, chopped tomato, and salsa verde. It hits all the right spots and it is packed with approximately 18 grams of protein.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

Hawaii keeps surprising me at every turn. I have joined a Catholic homeschool group to get to know some other families and ask all the questions possible about homeschooling before we make our decision. Recently we went on a hike with the group to Lulumahu falls. It was amazing, but if I had known it was going to be so challenging I probably wouldn’t have gone! I was wearing my 2 yr old on my back, and I think she weighs about 29lbs. One of the moms assured me the hike was kid friendly, but that I should wear shoes because we would be walking through water. I thought to myself that we would probably cross a small stream or something. We climbed over boulders, crouched under fallen trees, walked through several streams, and walked deep into the rainforest. It took us about an hour, but we ended up at a beautiful waterfall. Dylan kept saying, ” Mom, this is a real adventure!!” It really was, and mommy felt it all over her sore muscles the next day.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

The other day we passed by a house that was selling mangoes. Their yard was riddled with giant mango trees, the bright yellow, red and green mangoes weighing down the branches. They were selling them for $1.50 a pound so I bought 6 lbs. I have to say the mangoes were some of the best I have ever tasted. The kids are eating them faster than I can peel them. Another day we were at the beach, and there was a beautiful woman sitting there staring at the sunset. There were hardly any people left at the beach, since it was so late. I kept staring at her because I though she was so beautiful with her long black hair and dark skin. All of a sudden she broke out a ukulele and started playing. I was so mesmerized I couldn’t find my phone in time to record her. It was a beautiful spontaneous moment that can best depict what living in Hawaii has been like so far. I hope there are many more beautiful moment to come!

 

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

The recipe: Mexican Stuffed Baked Potato

This recipe is incredibly easy to make and very adaptable. If you don’t have broccoli you can use zucchini. You can also add corn or cilantro. The possibilities are endless. I decided to use salsa verde because I really like it, and I had it in the fridge that day, but you can use any salsa you like. If you are looking for something more creamy you can use this spicy chipotle cream. Enjoy!

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

Mexican Stuffed Baked Potato - Vegan

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Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 2 servings
Author: Dora Stone

Ingredients

  • 2 Russet potatoes large
  • 1 hd. Broccoli, cut into florettes, steamed or boiled
  • 1 cup Black beans canned, drained
  • 1 Tomato large, diced
  • 3/4 cup Salsa verde

Instructions

  • Cook potatoes on high in microwave for 5 minutes or bake in oven at 425F for 50 to 60 minutes.
  • Make a cut lengthwise in the potatoes and stuff with cooked broccoli, black beans, and diced tomato.
  • Pour salsa verde over the whole thing.

Notes

You can add corn and cilantro or any other vegetable you like. You can also use any salsa you like. If you are looking for a more decadent sauce you can use this chipotle cream sauce.

 

FoodArts is my guilty pleasure. I check the mail so often, surely the mail man thinks I’m stalking him! FoodArts is an industry magazine that has news, recipes, and the latest innovations in food and equipment happening now. Ok so maybe it’s not for everyone, but I really enjoy it. I usually pore over the pages and marvel at how quickly the industry changes, I try to find old classmates in the ” deep dish” section, and wish I could recreate the amazing recipes at home. Sigh.

Latest edition of FoodArts

Some of the recipes are simple and can be recreated; others have ingredients not available to the home cook like gum arabic and gellan gum; some use techniques like sous-vide cooking and pressure cooking that require special equipment; but mostly the recipes are just time consuming. The magazine is not geared to the home cook, so none of this should come as a surprise. I just can’t really justify spending 3 days on a dish when I know for sure that both the hubby and the munchkin would be happy with pasta, tomato sauce, and cheese. Oh wait! We’re not eating cheese right now so I guess just pasta and sauce.

Yes, we’re still doing the vegan thing, except for one day a week. The one day a week has really helped us to not get frustrated, and we usually try not to go overboard and pig out. With the exception of this week, when we ate at Trattoria Neapolis in Pasadena. The chef, Bryant Wigger, is a friend of ours and we couldn’t resist working our way through the menu. It has taken me the rest of the week to recover from my food coma.

 

Tagine cooking.

This recipe for Moroccan Vegetable Tagine is one of the best plant-based recipes we have tried yet. The flavors are intense and perfectly balanced. You can find the original recipe in the FoodArts issue of September 2012. It was created by Chef Laurence Jossel of Nopa in San Francisco. I have adapted it to fit my current needs and to make it more accessible to the home cook.

The Recipe: Moroccan Vegetable Tagine

moroccan vegetable tagine

Moroccan Vegetable Tagine

4.41 from 5 votes
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Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Dora Stone

Ingredients

Spice Mix

  • 1 tbsp. Cumin, seeds
  • 1 tbsp. Fennel, Seeds
  • 1/4 tsp. Crushed red pepper flakes
  • 1/2 tbsp. Salt, kosher
  • 1/2 tbsp. Black Pepper, ground

Tagine

  • 2 cups Chickpeas, canned, drained
  • 1 can (14 oz.) Tomatoes, diced, canned
  • 4 cups Vegetable broth
  • 1 Orange, zest removed in wide strips
  • 1 Lemon, zest removed in wide strips
  • 1 Bay leaf, dried
  • 5 tbsp Olive oil
  • 1 Red onion, sliced
  • 2 Fennel bulb, sliced thick
  • 1/8 tsp. Saffron
  • 4 Carrots, large, cut into ½ in. chunks
  • 2 Garlic, cloves, thinly sliced
  • 1 tbsp. Thyme fresh, chopped
  • 1 lb. Yukon gold or fingerling potatoes halved
  • 1 head Cauliflower, cut into florets
  • 1 head Broccoli, cut into florets, blanched
  • 2 Zucchini, cut into ½ in. rounds
  • 1 cup Corn kernels, fresh or frozen
  • 1 cup Green beans, blanched

Garnish

  • 2 cups Green olives
  • 1 cup Almonds, toasted, roughly chopped
  • 1/4 cup Cilantro, fresh, chopped
  • 1/4 cup Mint, fresh, chopped
  • 1/2 cup Harissa sauce,
  • 1 cup Greek yogurt. (Optional)

Instructions

  • Preheat oven to 400F.
  • Combine vegetable broth, chickpeas, lemon and orange zests, can of tomatoes, and bay leaf in a large pot. Set aside.
  • Combine spice mix in a small sauté pan set over medium heat and toast. Remove spices from pan and set aside. Once cool, grind in spice grinder.
  • In a large bowl, combine red onion, fennel, 2 tbsp. of oil, half the spice mixture, saffron, and toss. Place on a sheet pan lined with parchment paper and roast in oven for 20 min. Remove from oven and place in the pot with the chickpeas.
  • In the same bowl, combine potatoes, thyme, 1 tbsp. of olive oil and second half of the spice mixture. Place on a sheet pan with parchment paper and roast in oven for 35 min. Add to pot with chickpeas.
  • In the same bowl, combine carrots, garlic cloves, and 1 tbsp. of olive oil. Place on a sheet pan with parchment paper. Place cut zucchini and cauliflower separately in the same sheet pan as the carrots, drizzle with 1 tbsp. of olive oil and season with salt and pepper. Roast in oven for 30 min. Add to pot with chickpeas.
  • Add blanched broccoli, blanched green beans, and corn to the pot. Season with salt and pepper.
  • Bring ingredients in the pot to a boil. Reduce heat to medium-low and simmer for 15 min. or until vegetables are cooked through.
  • Serve in bowls with couscous and garnish with almonds, harissa, yogurt, olives, mint, and cilantro.

Notes

Serve with whole wheat or plain couscous or rice