This vegetarian Mexican recipe is simple to make and delicious for breakfast, brunch, or dinner.
Course Breakfast, Main Course
Cuisine gluten-free, Mexican, vegetarian
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2people
Author Stephanie McKercher, RDN
Ingredients
Chilaquiles:
3cupssalsa(store-bought or homemade, see note)
8ouncescrumbled tempeh(1 block, gluten-free if needed)
½ cupfrozen corn kernels
1teaspooncumin
1teaspooncoriander
¼ teaspooninstant espresso powder(optional, substitute with instant coffee powder)
Salt
16tortilla chips(store-bought or homemade, see note)
Optional toppings:
Fried eggs
Crumbled cotija cheese
Chopped baby spinach
Sliced avocado
Cilantro
Thinly sliced radish
Lime wedges
Instructions
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.
Notes
To make homemade salsa: Add 1 pound fresh tomatoes, ½ cup diced red onion, 1 chopped jalapeño pepper (optional), ¼ 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.