Red Chilaquiles

It’s so hard for me to choose between red and green chilaquiles so this week I’m going to share my recipe for delicious red vegan chilaquiles and next week, green ; ) That way you can choose for yourself! Here we go!

Red Sauce

• ½ of a medium white onion, diced
• 2 cloves garlic, minced
• High heat oil, for sauteing
• ¼ cup vegetable broth
• 1 (28 oz.) can fire roasted whole tomatoes
• 1 tablespoon chili powder
• ½ tablespoon tomato paste
• 1 teaspoon cumin
• ½ teaspoon sea salt
• 1 teaspoon hot sauce of choice
• ¼ teaspoon dried oregano
• Pinch of cinnamon
• Freshly ground black pepper, to taste

For chilaquiles

• 6 cups of tortilla chips of choice
• Latin style tofu scramble
• Black beans
• Vegan crumbled feta cheese or shredded cheddar, to sprinkle
• Cilantro
• Lime wedges
• Vegan Sour cream, for drizzling

Prepare the sauce: In a medium pot over medium heat, heat about 2-3 tablespoons of water. Once heated, add the onions and garlic, and sauté for 3-4 minutes or until fragrant and translucent, adding more water as needed to prevent burning. Once cooked, add the onions and garlic into a high-speed blender along with the remaining ingredients and run until smooth.

To assemble: Add about 1 ½ cups of tortilla chips into the pot of sauce and gently toss with a large spoon until the chips are coated.

Transfer the saucey chips to a plate, being sure to shake off any excess sauce into the pot. Top the chips with tofu scramble, beans, cheese and garnishes of choice. Serve immediately and enjoy!