I find it insane that I went the majority of my life without ever trying chilaquiles. There are so much you can do with them - and so many ways to impart flavor into those tortillas.
Though you can make the sauce roja or verde - I went roja for this variation. I’ll likely switch it up in the future (because I love salsa verde), but I’m a big fan of this enchilada sauce and it went perfectly with these chilaquiles. The best part of this dish is that you can top it with whatever you want! Don’t like spicy? Skip the jalapeño. One of those people who can’t do cilantro? Forget it!
Let’s not wait anymore - let’s get down to cooking, and more importantly - eating. Let me what toppings you decide to use, and tag me on Instagram when you make your version of chilaquiles!
White beans, drained and rinsed
2 tbsp nutritional yeast
1 tbsp lemon juice
½ tsp salt
1 dozen soft corn tortillas, quartered
Canola or vegetable oil
2 cups salsa or enchilada sauce (I use 1 batch of my favorite enchilada sauce)
½ onion, thinly sliced into half moons (I pickled them - just like I do with these tacos)
1 cup pinto beans, drained and rinsed
Cilantro, loosely chopped
1 avocado, diced
½ cup cherry tomatoes, sliced
1 jalapeño, thinly sliced (optional)
Preheat oven to 350 degrees F.
In a food processor pulse ingredients into a fine paste (scraping down the sides to mix evenly).
Spread a ¼ inch layer on a baking sheet lined with parchment paper.
Bake for 30-40 minutes until dry.
Allow to cool, then crumble.
Heat about ⅛ inch of oil in a large sauté pan (I used my trusty cast iron for this) over medium high heat. When the oil is hot, add the tortillas, about 5-6 pieces at a time and fry until golden brown on both sides.
Remove tortillas from the oil and let them rest on a paper towel to soak up any excess oil.
Sprinkle a little salt on the tortillas. Repeat with all tortillas.
Wipe pan clean of any browned bits of tortillas and drain of any excess oil (a little is okay).
Add the sauce to the same skillet and heat through, if necessary. Once the sauce is hot, add the tortillas back to the pan. Gently turn them over until they are all well coated with sauce. Let cook for a few minutes more.
Scoop some of the tortillas onto a plate, and garnish with the vegan cotija, pickled onions, pinto beans, cilantro, avocado, tomatoes and jalapeños (as much of each as you prefer).
Vegan cotija recipe from Veganico.