The first time I ever had chilaquiles was at a cooking class in Mexico. It’s safe to say that I was instantly hooked and I’ve pretty much ordered them every single time I have seen them on a menu since that day. You can find them vegetarian but a vegan version is a little tougher so one Sunday while in yoga I thought about how good chilaquiles sounded – yes, during yoga I try to be present but usually end up spending at least a few minutes thinking about what meal is going to follow the class! Given that I had some leftover enchilada sauce from a previously made Mexican Polenta Pizza, it just seemed meant to be.
And let me just tell you something, this recipe only has 9 ingredients and will totally blow your mind! I mean I kinda don’t ever want to order chilaquiles out again because I now know how good they can be sans eggs & cheese!
Now, to simplify this recipe you can buy store bought chips but these are seriously SO easy to make and in my opinion, half the fun of this recipe is the texture of these thick chips smothered in the sauce and beans. You know when the thick chips get kinda soggy but are still able to scoop up the goodness of the toppings – yeah, that’s what I’m talking about. YUM YUM YUM!
The steps are simple. Make the chips, cook the silken tofu, layer, bake and enjoy. I literally couldn’t keep Scott away from this dish long enough to snap a photo without him sneaking a chip <- hello future hand model :).
- Tortilla Chips
- 8 corn tortillas
- Spray olive oil
- 1-2 tsp salt
- ½ onion, thinly sliced
- 12 oz silken tofu, drained and roughly chopped using spatula
- 1-2 green onions, white and green parts thinly sliced
- Salt + pepper
- 1 Tbsp nutritional yeast (can omit but I feel like this helped it have more of an egg taste)
- 2 cups enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- ¼ cup vegan cheese
- ½ cup cilantro, for garnish
- SIMPLIFICATION STEP: Use store bought cheese, sauce and chips. Although I always recommend homemade. See notes section for what I used.
- To make chips, heat oven to 350 degrees. Quarter tortillas and spread evenly on a baking sheet. Spray both sides with olive oil and salt and bake for 20 minutes (turning chips over halfway through). Keep oven on. To make this recipe easier, skip this step and use store bought chips but I PROMISE you will notice the difference if you make your own....
- Meanwhile, prepare silken tofu by sautéing onion in a little bit of olive oil, about 3 minutes. Add green onions, silken tofu, nutritional yeast and salt and pepper to taste. Mix well and cook until it resembles the texture of scrambled eggs, about 5 minutes.
- Spread a thin layer of enchilada sauce on the bottom of your baking dish. Line with tortilla chips, eggs, beans and vegan cheese. Repeat until ingredients are used up. I did two of the above layers and then ended with a layer of tortilla chips, topped with the remaining enchilada sauce and vegan cheese.
- Cover and bake for 25 minutes at 350 degrees. Garnish with cilantro and enjoy!