Recipe of Perfect Vegetarian Green Chili Chilaquiles

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Vegetarian Green Chili Chilaquiles. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Vegetarian Green Chili Chilaquiles Recipe. The word chilaquiles comes from the Nahuatl language, meaning chilis and greens. The beauty of chilaquiles is they are completely customizable.

You can cook Vegetarian Green Chili Chilaquiles using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegetarian Green Chili Chilaquiles

1. It’s 6 of corn tortillas.
2. It’s 1 Tbsp. of olive oil.
3. Prepare to taste of sea salt.
4. It’s 1 tsp. of chili powder.
5. Prepare 1 tsp. of sugar.
6. Take 1/2 of onion, sliced.
7. Prepare 1 clove of garlic, minced.
8. It’s 1/2 tsp. of ground cumin.
9. Take 1 C. of cooked black beans.
10. Prepare 2 of hatch green chiles.
11. It’s 1 C. of cegetable stock.
12. Prepare to taste of salt and pepper.
13. Prepare of Toppings.
14. Make ready of Cotija cheese.
15. You need of cilantro.
16. Make ready of jalapeños, sliced.

It is wonderful over burritos, eggs or even plain with tortillas.I found this recipe in the local paper a few years ago and have been making it ever since.I prefer this vegetarian version over the traditional recipe which.Add broth and salsa verde; bring to boiling.

Vegetarian Green Chili Chilaquiles instructions

1. Preheat oven to 400°F. Slice tortillas into strips. Spread in a single layer on a large baking sheet. Drizzle with the olive oil and sprinkle with sea salt, chili powder, and sugar. Bake for 10- 15 minutes. Will crisp up while cooling..
2. In a large skillet over medium-high heat add the oil, and onion. Saute for 5 minutes until the onions are soft and translucent. Add in the garlic cook another 1 minute..
3. Add cumin. Sauté 1 minute until fragrant. Add black beans and Hatch green chiles. Stir to combine..
4. Add the baked tortilla strips onto the skillet. Pour 1/2 C. Broth over the strips. Press in the tortilla strips. Add more broth as needed. Should be moist not soupy..
5. Season with salt and pepper. Top with cojita cheese, cilantro, and jalapeños if desired..
6. Cook eggs to your preference. (I crack an egg into a cold pan season with salt and pepper, cover with lid and turn heat to medium and cook until desired doneness. I like mine runny. 😋).

It is a versatile dish that you can make with only a If you want more heat, toss in some chili flakes as well.Dump your chips onto a cutting board and crush into small.I prefer this vegetarian version over the traditional recipe which normally includes pork.

Chilaquiles contain the same ingredients as enchiladas, but chilaquiles takes much less time to In Mexico City, the tortillas are usually simmered in slightly tart green tomatillo sauce or spicy tomato sauce.The name comes from Nahuatl, an ancient Aztec language, and means chilis and greens.A traditional Mexican recipe that can be served for breakfast – chili, beans, corn tortilla chips, tomatoes and queso fresco cheese combined and baked to perfection.Mexican, Cilantro, Corn Tortilla, Egg, Jalapeno, Queso Fresco, Tomatillo, Breakfast, Brunch, Main Course, Gluten Free, Vegetarian.Author: Vegetarian Times Editors. "The silky texture and rich flavor of Amy's Organic Refried Beans with Green Chiles make a great base for many dishes, including a burrito filling or bean dip," says Nava Atlas, author of Vegan Soups and Hearty Stews for All Seasons.