Green Chilaquiles

Okeedokee, as promised, here is my recipe for my vegan green chilaquiles! Let me know if you’re team green or team red! Enjoy!

For Green Sauce:

1 pound tomatillos about 8 medium
½ jalapeno seeded (use a full one for a spicier salsa)
½ medium white onion dice the rest to garnish
2 garlic cloves
¼ cup cilantro leaves
¼ cup water
3 tablespoons lime juice
½ teaspoon sea salt or more to taste

For chilaquiles:

6 cups of tortilla chips of choice
Sliced Avocado
Black beans
Vegan crumbled feta cheese or shredded cheddar, to sprinkle
Cilantro
Lime wedges
Vegan sour cream, to drizzle

For the salsa

Preheat the oven to 450°F.

Peel the tomatillos out of their skins and place on a baking sheet. Let roast in the oven for 6 to 10 minutes, or until soft and starting to get dark in some spots. Adjust the time based on how roasted you want the salsa to taste. Remove from the oven and let cool for about ten minutes.

In a blender or food processor, combine the slightly cooled tomatillos with the remainder of the salsa ingredients. Pulse to break up the ingredients, and then let run until it reaches the desired consistency. You can blend less for a chunkier texture, or blend longer for a smoother salsa.

Once done, remove from the blender and pour into a jar for storage.

You’ll use between ⅓ – ½ of the salsa for this recipe.