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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

Disclaimer: The post is in partnership with Hernán & may include affiliate links.

Mole and chilaquiles?? If you haven’t heard of this before you are seriously missing out. Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.

This post is available in Spanish.

Hernan Mole Jar

I’m really excited to tell you about this mole I discovered completely by chance. Back in October my family and I went to the Day of the Dead festival in San Antonio and there was a stand selling mole paste. I tried it and fell in love instantly when I discovered that Hernán Mole is vegan, from Mexico, and has no preservatives. I spoke to the founder, Isela, and it turns out she’s from my hometown Acuña/Del Rio. Can you believe it?? In fact, the headquarters of Hernán are located in Del Rio!!

Mole sauce in a pot with a wooden spoon

I knew that you would be as interested in Hernán Mole as I was, so I asked Isela if I could share it with you. There are two versions available Mole Poblano and Mole Pipian (which is a pumpkin seed mole). The mole is made in Mexico by local artisans and producers, many of whom have never ventured beyond their local markets and cities.

Sautéed greens and black beans in a pan

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.

I don’t know if you have noticed that I don’t do a lot of sponsored posts, and that’s mostly because I have a hard time finding products that I truly believe in, and that will fit into this whole vegan Mexican thing I have going on.

 

Well, Hernán is a business that promotes Mexican cuisine and culture and opens up new opportunities to Mexican artisans, and that is something I can really get behind and I know that you will too.

You can purchase Hernán Mole Poblano here.

Let me know if you love it as much as I do!!

The Recipe: Vegan Mole Chilaquiles with Greens and Beans

  • If you’re trying be healthy you can bake corn tortillas to make this, if you’re ok with the occasional or not so occasional fried food fry the tortillas or buy a bag of homestyle tortilla chips.
  • You can omit the almond crema and vegan queso cotija, and just top the chilaquiles with avocado. I made the crema and queso the day before.
  • You can also add zucchini and broccoli to the greens and beans for extra nutrition.
  • When you serve this dish the chips shouldn’t be completely soggy, there should be some crunch, so serve immediately after mixing the chips with the mole.

Vegan mole chilaquiles on a terra cotta plate with a colored napkin

 

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.

Vegan Mole Chilaquiles with Greens and Beans

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Mexican, vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 36kcal
Author: Dora S.

Ingredients

  • 24 corn tortillas, cut into triangles (12ths) or (1 bag of corn chips)

Greens and Beans:

  • ¼ cup Water
  • 2 Garlic cloves, minced
  • 8 oz Spinach, (about 1 bag)
  • 1 can (14 oz.) Black beans, drained

Sauce:

Toppings

Instructions

  • Preheat oven to 400°F. Place tortilla triangle on two baking sheets lined with parchment and bake for 15 to 20 minutes until crispy. Remove from oven and set aside. (You can also fry them in a heavy bottomed sauté pan until golden brown, or buy a bag of chips.)

Greens and Beans:

  • Heat a large sauté pan to medium heat and pour in ¼ cup of water. Add garlic and cook for 1 minute. Add spinach and mix.
  • Once spinach has cooked down (about 2 minutes) add black beans. Season with salt and pepper.

Sauce:

  • Set a large pot to medium heat, add 1 cup of vegetable stock and mole paste. Stir.
  • Once the mole paste dissolves, and the mixture starts simmering, add the second cup of vegetable stock. It will seem like the mole is too thin, but as soon as the mole cools down even a little bit it thickens. Bring to a simmer, stir, and remove from heat.

Bringing it all Together

  • Make sure your mole is the right consistency, it should be the consistency of a thin cream soup, adjust as necessary with vegetable stock.
  • Add chips, and the greens and beans into the pot with the mole. Mix well to coat. Serve immediately and top with almond crema, vegan queso Cotija, and onion.

Video

Notes

If you’re trying be healthy you can bake corn tortillas to make this, if you’re ok with the occasional or not so occasional fried food fry the tortillas or buy a bag of homestyle tortilla chips. You can omit the almond crema and vegan queso cotija, and just top the chilaquiles with avocado. I made the crema and queso the day before. You can also add zucchini and broccoli to the greens and beans for extra nutrition.

Nutrition

Calories: 36kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 531mg | Potassium: 368mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5567IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 2mg

Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.