These 20-minute tempeh chilaquiles are bursting with flavor and equally convenient for brunch or dinner. Put an egg on top for extra satisfaction!
Between trips to Utah and Ohio, I’ve been a little behind on getting this recipe out to you. Luckily, we still have a few days to spare, because you know I can’t leave you without some Mexican-flavor inspiration for Cinco de Mayo this weekend.
I came home to a crazy surplus of tortillas in the fridge (I get tons of samples from food brands—one of the perks of the job), and after handing them out to everyone I knew, I had to get creative or risk wasting them.
DIY tortilla chips were the solution.
Chips and guac is easily my favorite snack, and I knew I could always use leftovers to make chilaquiles—a traditionally-Mexican dish that basically consists of corn chips drenched in sauce and spices. I like to add all my usual taco toppings, plus an egg for extra protein (and because I take my runny-yolk brunch goals seriously).
Suddenly my tortilla situation didn’t feel like much of a surplus after all.
To take the flavors up a notch, I also whipped up a quick (like 3 minutes quick) batch of fresh salsa in my blender. You could easily use jarred salsa and skip this step. With premade ingredients, this recipe comes together in about 10 minutes. It doesn’t get any easier than that.
But if you’re feeling adventurous, I suggest the DIY route. You can’t beat those homemade flavors. Check out the recipe notes (plus videos I’ll be highlighting in Instagram Stories) to learn my methods!
This vegetarian Mexican recipe is simple to make and delicious for breakfast, brunch, or dinner.
- 3 cups salsa (store-bought or homemade, see note)
- 8 ounces crumbled tempeh (1 block, gluten-free if needed)
- 1/2 cup frozen corn kernels
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/4 teaspoon instant espresso powder (optional, substitute with instant coffee powder)
- 16 tortilla chips (store-bought or homemade, see note)
- Fried eggs
- Crumbled cotija cheese
- Chopped baby spinach
- Sliced avocado
- Thinly sliced radish
- Lime wedges
Stir together salsa, tempeh, corn, cumin, coriander, salt, and espresso powder (if using) in a Dutch oven or large skillet with raised edges over medium heat. Cook 5 minutes, or until mixture is hot.
Gently stir in tortilla chips and mix until evenly coated. Remove from heat and allow to sit uncovered until chips have softened, 2-4 minutes. Fry eggs in a separate skillet (if using).
Serve with fried eggs, crumbled cotija cheese, baby spinach, avocado, cilantro, radish, and lime wedges if desired.
To make homemade salsa: Add 1 pound fresh tomatoes, 1/2 cup diced red onion, 1 chopped jalapeño pepper (optional), 1/4 cup cilantro, 3 cloves garlic, 1 lime, and salt to blender container. Pulse until mixed. (3-5 times for chunky salsa, longer for smooth salsa.)
To make homemade tortilla chips: Preheat oven to 400º Fahrenheit (204º Celsius). Slice corn tortillas into fourths (for triangle-shaped chips), and spread in a single layer on baking pan. Brush both sides with oil and sprinkle with salt. Bake 5 minutes, or until edges begin to curl up and turn golden brown. Remove from oven and cool in pan or on a wire rack on the countertop 5 minutes, or until ready to serve.
To make this recipe vegan: omit fried egg and cotija cheese.
To make this recipe soy-free: substitute cooked black beans, pinto beans, or lentils for tempeh. (Drain and rinse canned beans first.)
Storage: Chilaquiles are best enjoyed immediately, so try to prepare only enough for one meal.