Vegetarian Chilaquiles Recipe
Brunch, Eggs, Lunch, Recipes

Non-Dairy Vegetarian Chilaquiles Recipe

Difficulty Medium 5 comments

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 Recipe

Non-Dairy Vegetarian Chilaquiles Recipe

Delicious and quick non-dairy vegetarian chilaquiles recipe for a lovely Sunday brunch!

Recipe by ChiVeg
5 from 2 votes
Course: Brunch, Eggs, Lunch, RecipesCuisine: MexicanDifficulty: Medium


Prep time


Cooking time




  • Main Ingredients
  • 14-16 corn tortillas

  • Cooking spray for the corn tortillas

  • 3 tablespoons olive oil

  • 1 tbsp grapeseed oil

  • 8 oz vegan chorizo (soy or seitan)

  • 1/2 red onion (diced)

  • 3 cloves garlic (minced)

  • 6 beaten eggs

  • 1 tbsp oat milk (almond milk)

  • 1 3/4 cups Enchilada Sauce (homemade or store bought – I use 2 cups)

  • Garnish
  • 3/4 cup cotija or vegan cheese (Violife cheddar shreds is what I use or Follow Your Heart vegan feta works)

  • 1 handful cilantro (chopped)

  • 1 stalk green onion (chopped)

  • 3 radishes (sliced)

  • 1 avocado (optional for garnish)

  • The Spices
  • 1 tsp salt and pepper each (to taste)

  • 1 tsp red pepper flakes

  • 1 tsp chili powder (I do at least 2 tsp)

  • 2 tsp paprika (I do at least 2 tsp)

  • 1 tsp cayenne pepper (I do at least 2 tsp)

  • 1 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.
  • Break your eggs in a small bowl with turmeric, paprika, and chili powder and non-dairy milk. Mix everything together.
  • 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.
  • Add the salt, pepper, red pepper, chili powder, cayenne pepper, paprika, and cumin to the pan and make sure that everything is stirred well and evenly coated in the spices.
  • 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.


  • I usually add more spices to this but start off small if you are sensitive to spice. 
  • I really love using Upton’s vegan seitan chorizo for this but soy chorizo is just as good. 
  • Vegan chorizo is already pretty well-seasoned and you will be seasoning the chilaquiles so all you need to do is pan fry them so they get a nice, crispy texture. When they are crispy, set aside and they will chill while you’re cooking the vegetables.
  • Violife vegan cheddar melts well for vegan cheese. If you’re using dairy cheese, use cotija. 
  • Want more veggies? Add some spinach and peppers in there!
Non-Dairy Vegetarian Chilaquiles Recipe.
And the non-dairy vegetarian chilaquiles are ready!

Hungry for more brunch recipes? Check them out here!


  1. Just made this with cotija and it was sooo good!

  2. I really like reading a post that will make people
    think. Also, many thanks for allowing for me to comment!

  3. Pingback: Fancy Avocado Toast Recipe - ChiVeg

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.