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Veggie chilaquiles. Spicy, rich, and creamy. A vegan recipe.

Vegan Chilaquiles Rojos

Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Author Dora Stone

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
  • 4 Serrano chiles, chopped
  • 24 Corn tortillas, cut into triangles, 12ths
  • 1 cup Vegetable oil
  • 1 Avocado sliced
  • 1/4 cup Chopped cilantro

Almond Crema

  • ½ cup Almonds, whole, raw
  • ¼ cup Vegetable oil or almond milk
  • 1 Garlic clove
  • ¾ cup Water
  • 1 tbsp. Lemon juice, fresh

Preparation

  1. Vegetable Saute: Heat 1 tbsp. of oil 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.
  2. Sauce: Boil water in a small pot. Place the dried guajillo chiles in the water and simmer for 5 min. Drain and place in the blender with the tomato, onion, garlic, and Serrano chiles. Blend until smooth. Strain. Pour finished sauce into a large pot and simmer for 5 min. Set aside.
  3. 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.
  4. Crema: Put the almonds, oil, garlic, lemon juice, and water and blend on high until the mixture has thickened and is smooth. About 2 min. Set aside.
  5. 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, and drizzle with the crema.

Chef's Notes

For a healthier version bake the tortilla chips in the oven at 350F for 30 min. or until crispy and golden brown.