This vegetarian Mexican recipe is simple to make and delicious for breakfast, brunch, or dinner.
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.
This recipe originally appeared on GratefulGrazer.com.