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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

I have always had a love for guavas or guayabas, but this year I can’t seem to get enough of them. We are still spending time at my parents’ house in Mexico and guavas are in season right now. My kids are eating crazy amounts of them and I have started looking for other ways to use them. This week we came up with this Spinach Avocado Jicama salad with guava dressing. Baby spinach, creamy avocado, crisp jicama, juicy orange segments, and toasted pistachios are tossed with a sweet and tart guava dressing.

This Spinach Avocado Jicama Salad combines baby spinach, creamy avocado, jicama, orange, and pistachios tossed with a guava dressing.

I’m happy to report that homeschooling is going great! Now that we are surrounded by family, I feel more supported, and my rowdy 7 yr. old has finally gotten around to accepting that mom is the teacher for now. Of course, we still have difficult days with a lot of whining, mostly from him, but sometimes from me. The great thing about it is that if we’re both having a bad day we can stop and move on to other activities as we please. It’s already January, which means that we have been doing this for 6 months! Honestly I didn’t think I was going to last this long.

This Spinach Avocado Jicama Salad combines baby spinach, creamy avocado, jicama, orange, and pistachios tossed with a guava dressing.

 

We are hoping to relocate to San Antonio or Austin to be close to family. I’m excited about having access to more Mexican ingredients, and to create tons of new recipes inspired by our new home. The sale of our book Vegan Tamales Unwrapped is going great, and this makes me wonder if I should write another book.  A reader suggested I should write a book on Vegan Pan Dulce, and I have to say that seems like a pretty good idea to me!

The Recipe: Spinach Avocado Jicama Salad

You can use mixed greens or kale instead of spinach for the salad. Pecans and cashews would also be a good substitutes for pistachios.

This Spinach Avocado Jicama Salad combines baby spinach, creamy avocado, jicama, orange, and pistachios tossed with a guava dressing.

Spinach Avocado Jicama Salad with Guava Dressing

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Total Time: 20 minutes
Servings: 4 servings

Ingredients

Guava Dressing

  • 4 Guavas, seeds taken out, chopped
  • 1/4 cup Orange juice
  • 1 tbsp. Apple cider vinegar
  • 1 clove Garlic, small
  • 1/2 cup Water

Salad

  • 1 package (6 oz.) Baby spinach, washed
  • 2 Oranges, peeled, cut into segments
  • 1 Avocado, sliced
  • 1 cup Jicama, cut into matchsticks
  • 1/4 cup Chopped pistachios, roasted

Instructions

Guava Dressing

  • Place the guava, orange juice, apple cider vinegar, garlic, and water in the blender and process until smooth. If the dressing is too thick add a little more water or orange juice. Season with salt and pepper.

Salad

  • Combine all the ingredients for the salad and toss with guava dressing. Sprinkle with the toasted pistachios. Season with salt and pepper to taste. 

Notes

You can use mixed greens or kale instead of spinach for the salad. Pecans and cashews would also be a good substitutes for pistachios.

 

 

It has been a crazy two weeks. We went skiing for a couple of days and then helped some friends out by watching their 4 kids for the weekend! My husband is an avid skier and has been begging me for years to learn. I was reluctant, because I do not like the cold. Even with my hesitation I had a great time. I did fall on my butt a couple of times, but unfortunately we did not get a video of it.

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The first day was great, I took a lesson and found out that I wasn’t too bad of a beginner skier. I didn’t fall once. I kind of got a little cocky and began to think that skiing wasn’t so hard after all. The following day my husband made sure that I was brought down back to earth, quite literally. He, like myself, is an over achiever. However, I like to take my time and do things at my own pace. He would rather fall and try, try again, until he gets it. We did a green run and he was surprised that I didn’t suck, so he said we should do another green run, that was supposedly the same as the one we did before. It was not. I ended up curled up in a ball crying. It was steeper that he had thought and I couldn’t stop. I ended up falling and sliding several feet in the snow. I got pretty scared, but after a couple of minutes I put my big girl panties on, got up and tried it again. Nobody has ever pushed me as hard as he does, which is great and scary at the same time.

family

family

family

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The day ended with a soak in the hotel hot tub and dinner and drinks with friends. I liked it so much that I am going to start saving now, and maybe next year we can go to Jackson Hole.

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The Recipe: Chickpea and Spinach Tacos

I’m still on a bit of a taco kick and these tacos are my favorite go-to quick lunch recipe. I always have chickpeas on hand for making hummus, and spinach for smoothies so it seemed only natural to put them together in a tortilla. It’s so easy it’s kind of silly to post a recipe for it, just sauté the spinach and garlic and add the chickpeas. Just like I mentioned before the quality of your tortillas matters a lot. Right now my favorite are the Tortilla Land uncooked corn tortillas. Serve on warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and  toasted pepitas for some crunch. Enjoy!

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

Chickpea and Spinach Tacos

5 from 2 votes
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Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 3 servings
Author: Dora Stone

Ingredients

  • 1 tbsp. Vegetable oil, optional
  • 3 cloves Garlic, minced
  • 8 oz. Spinach, cleaned, 1 bag
  • 1/8 cup Vegetable stock
  • 1 can (14.5 oz) Chickpeas, drained, rinsed
  • 1 Avocado, sliced
  • 1 pint Cherry tomatoes, sliced in half
  • ½ cup Pepitas, toasted
  • 9 Corn tortillas

Instructions

  • Heat oil in a large sauté pan to medium heat. Add the garlic and cook for 1-2 minutes until the garlic begins to release its aroma.
  • Add the spinach and the 1/8 of a cup of vegetable stock. Cover and let cook for 3 – 4 minutes until the spinach has wilted and cooked down.
  • Add the chickpeas, stir, cook for 1 minute to ensure they are warm, and season with salt and pepper.
  • Serve with warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and toasted pepitas for some crunch.