See below for my Non-Dairy Vegetarian Chilaquiles Recipe!
When I do make brunch at home, I am going for healthy and tasty. So this is my interpretation of a somewhat healthy/tasty chilaquiles recipe. I had leftover ingredients from enchiladas I made a few days before so I thought why not make a brunch version of an enchilada with my favorite part of the enchiladas…the red sauce! The most time-consuming part of this is baking the tortilla but while you’re baking it, you can chop your veggies and prep everything. Once the tortillas are ready, everything cooks pretty fast.
Non-Dairy Vegetarian Chilaquiles
- 14-16 corn tortillas
- Cooking spray for the corn tortillas
- 3 tablespoons olive oil
- 1 tbsp of grapeseed oil
- 1 container vegan chorizo (soy or seitan)
- 1/2 red onion (diced)
- 3 cloves of garlic (minced)
- 6 beaten eggs
- 1 tbsp oat milk (almond milk)
- 1 3/4 -2 cup of Enchilada Sauce (homemade or store bought – I use 2 cups)
- 3/4 cup of cotija or vegan cheese (Violife cheddar shreds is what I use)
- 1 handful of cilantro (chopped)
- 1 green onion (chopped)
- 3 radishes (sliced)
- 1 avocado (optional for garnish)
- 1-2 tsp salt and pepper each (to taste)
- 1-2 tsp red pepper flakes
- 1-2 tsp chili powder (I do at least 2 tsp)
- 2 tsp paprika (I do at least 2 tsp)
- 1-2 tsp cayenne pepper (I do at least 2 tsp)
- 1-2 tsp cumin (I do at least 2 tsp)
- 1 tsp turmeric (I do at least 2 tsp)
- Preheat the oven to 400 degrees. Spray two large baking sheets with cooking spray.
- Split the corn tortillas into 4 stacks of 4 (depending on how many you have) and cut each tortilla into 8 wedge slices.
- Put the tortilla on the baking sheets and spread them out as much as possible. You ideally want them in a single layer, but there might be some overlap if you don’t have enough space and that’s okay.
- Brush the tortillas with some olive oil – enough to brush each slice, but you don’t want them drowning in the oil. Bake in the oven for about 13-15 minutes till they are crunchy/golden.
- While the tortillas are in the oven, chop and dice your onion, garlic, cilantro, radishes, and green onion.
- Heat up a medium-sized frying pan on medium heat, add some grapeseed oil. When the oil is warm enough, add the vegan chorizo. Sauté the vegan chorizo for a few minutes on each side until it’s golden brown.
- In a large frying pan, heat the olive oil on medium heat, when the oil is warm, add the onions and sauté them for about 4 minutes till they are slightly golden.
- Then add the garlic and pan fry for about another minute on medium low heat. Add the vegan chorizo and the tortilla wedges, and stir for 1-2 minutes.
- Sauté for 1-2 minutes, turn down the heat to low and then add the egg-spice mixture. Constantly stir the egg mixture so it is creamy and doesn’t cook too fast.
- When the egg mixture has set in and everything is mixed together, add most of the sauce, stir it in, sprinkle the cheese on top and let it melt for 1-2 minutes.
- Add the cilantro, green onions, and radishes for your garnish. Drizzle the rest of the sauce on top.
- Enjoy your hearty and delicious brunch! I like to add a few slices of refreshing avocado – which is optional.