These vegan chilaquiles verdes are the perfect brunch for a crowd. Crisp tortillas are tossed in a tomatillo salsa verde, then topped with almond crema, and vegan queso fresco.
This post was created in partnership with Primal Kitchen Foods and may contain affiliate links.
I love Mexican breakfast, there’s nothing like having a spicy tofu scramble with refried beans and warm tortillas. One of the absolute best breakfasts is chilaquiles! There are several versions, chilaquiles rojos, vegan chilaquiles verdes, chilaquiles poblanos, and chilaquiles with mole.
You can top them with veggies, almond crema, vegan queso fresco, tofu scramble, or your favorite chicken substitute. Traditionally the tortillas used in the recipe are fried, but today we are going to bake them (you could also do it in the air fryer).
Primal Kitchen Foods
I’m always on the lookout for new vegan-friendly products and brands, and one of my go-to’s is the Primal Kitchen line of vegan products. My absolute favorite is the Primal Kitchen Organic Unsweetened Ketchup which is sweetened with balsamic vinegar.
Primal Kitchen also has a line of oils that I use often like the Avocado Oil that I used for this recipe, and organic extra virgin olive oil, California extra virgin olive oil. Use the code DORAPRIMAL to get a discount and try some of my favorite primal products.
Tortillas- Use corn tortillas, the thinner the better. These can be fried, baked or placed in the air-fryer.
Almond crema- I have a recipe HERE or you can make a cashew cream
Tomatillo- These are pretty easy to find at the grocery store, but if you can’t find them you can also use canned tomatillos.
Serving and Storing
These need to be served immediately. The longer they sit the soggier they get. I don’t recommend storing these after you have combines the tortillas with the sauce, but you can store everything separately before mixing it.
Vegan Chilaquiles Verdes
- 24 Corn tortillas cut into 12th's
- Primal Kitchen Avocado Oil Spray
- 7 Tomatillos medium (about 1 lb.), husks removed
- ½ Onion
- 2 cloves Garlic unpeeled
- 1 -2 Jalapeños
- ¼ cup Chopped cilantro
- 1 tbsp. Primal Kitchen Avocado oil
- Preheat oven to 350°F and line a sheet tray with parchment paper.
- Place tortillas on sheet tray and spray with avocado oil. Bake for 7 minutes and flip the tortillas. Continue to bake for another 7 minutes or until your tortillas are crispy and golden brown. The time will vary depending on the thickness of your tortilla. Set aside.
- Fill a medium pot with water, add tomatillos, and bring to a simmer. Simmer for 15 minutes or until the tomatillos have changed to a dull green color and are soft.
- While the tomatillos are cooking, heat a griddle or cast iron pan to high heat. Place all of the jalapeño, onion, and garlic on the griddle until they become soft and slightly blackened, about 7-10 min. (The garlic will be done before the peppers and onions are finished cooking. Simply remove them from the griddle).Flip the peppers, onion, and continue to char for another 5- 7 minutes. Remove ingredients from griddle and set aside. Peel the garlic.
- Remove the tomatillos from the water and place in the blender with the charred jalapeño, onion, garlic, and cilantro. Blend until smooth, and season to taste with salt and pepper.
- Heat a large sauté pan to medium-low heat. Add oil and pour in sauce. Let simmer for 5 minutes, then add the baked tortillas. Mix to coat the tortillas with the sauce. Serve on plates immediately, and top with almond crema, queso fresco, and onion.
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.