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!
3 comments
We are grateful that you brought us this delicious food to share with us. I am going to teach myself how to create this dish!
wow, its looks so delicious and yummy recipe of red vegan chilquiles . i must try this recipe . thanks for sharing this amazing article and delicious recipe of red vegan chilquiles.
And I want to ask that if I am a person who is looking to lose weight, what should I choose foods with the maximum calorie content, which will be good for my weight loss! Thank you for sharing!