Vegan Chilaquiles Verdes

These vegan chilaquiles verdes are vibrant, tangy, and spicy! Crispy tortilla chips are tossed in spicy green salsa and garnished with onions, crema, cilantro, queso fresco, and more. Serve this dish for a savory weekend breakfast or brunch!

Vegan chilaquiles verdes are an easy-to-prepare dish that’s perfect for any meal. Once you master the salsa, this recipe comes together in no time! For another Mexican breakfast with a different flavor profile, try my vegan chilaquiles rojos.

Why I love this recipe

Chilaquiles (pronounced chee-lah-kee-lays) are widely regarded as one of the most popular Mexican breakfasts. With homemade salsa verde, crispy tortilla chips, and fresh garnishes, there is no shortage of flavor in these vegan chilaquiles verdes.

Even though the flavors are complex, the preparation is so easy, making it a great recipe for any level of cook. All you have to do is prepare a green salsa, toss it with totopos (tortilla chips), and finish everything off with your favorite toppings.

This recipe is also dairy, egg, and gluten-free, making it suitable for a wide variety of dietary needs and preferences. Plus, the ingredients are affordable and easy to find.

Ingredient notes

You only need 7 basic ingredients for this vegan chilaquiles verdes recipe. Find a breakdown and suitable substitutes below!

Corn tortillas
I recommend using homemade corn tortillas for the best flavors, but store-bought tortillas will work in a pinch. Either way, make sure they’re stale before making your vegan chilaquiles verdes.

Substitute: If you’re short on time, use pre-made chips instead of tortillas.

Tomatillos
Also referred to as Mexican husk tomatoes, tomatillos make up most of the salsa. Look for small green-looking tomatoes with a husk on them at any grocery store.

Substitute: If you can’t find tomatillos, replace them with green tomatoes.

Habaneros
I use green habaneros for this salsa, but you can use orange or red varieties. Habanero peppers are usually right next to jalapenos and other spicy chiles at the store.

Substitute: If you prefer a milder sauce, try jalapeno peppers or serrano peppers.

Fresh herbs
While optional, epazote is a traditional ingredient in chilaquiles. The flavor profile is somewhat hard to explain, but it provides notes of citrus, mint, anise, and oregano. And cilantro is a must! You can find fresh epazote at most Mexican food markets.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the best way to make vegan chilaquiles verdes with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!

Cooking

Step 1
Simmer the tomatillos, habaneros, and onions in a large pot of water. As soon as the tomatillos turn a slightly darker color, remove them from the heat and drain the water.

You don’t want to cook the tomatillos for too long. If you do, you run the risk of them bursting, which you definitely don’t want.

Step 2
Add all the drained vegetables, along with the garlic, cilantro, vegetable broth, and salt, to a food processor or blender. Blend on high until it reaches your preferred texture.

I prefer a smooth salsa verde for chilaquiles, but you can blend it for less time to achieve a chunky salsa.

Step 3
Heat a little olive oil in the same pot used to boil the vegetables. Slowly pour the salsa in and simmer it with a few sprigs of epazote. Remember, the epazote is optional but adds such a unique dimension.

Step 4
Heat some vegetable oil in a large skillet over medium. Cut your corn tortillas into fourths or sixths, then fry the pieces in batches until they’re golden brown on each side. Drain excess oil on a paper towel-lined plate and sprinkle sea salt on the chips.

Avoid overcrowding the pan when frying tortilla chips. Cooking in batches allows for even crisping and better heat distribution.

Step 5
Toss a few tortilla chips in the salsa verde and plate them immediately. Top them with your favorite garnishes for a flavor-packed breakfast. Happy eating!

Don’t toss all of the chips in the salsa. If you add them all and aren’t serving them immediately, they will turn into a soggy mess.

Serving suggestions

While you can eat vegan chilaquiles verdes as-is, they are so much better with toppings! I love to add vegan queso fresco or vegan cotija for umami flavors. You can drizzle on vegan Mexican crema for a tangy and cooling element.

To emulate shredded chicken, use shredded jackfruit or vegan chicken. Make your dish heartier by serving a dollop of vegan refried beans on the side. And you can’t forget classic garnishes like diced white onions, cilantro, and avocado.

Cooking tips

Use homemade tortillas: It makes a world of a difference in the overall flavor if you use homemade tortilla chips over pre-packaged ones.

Immediate seasoning: Season the tortilla chips right after frying to help the salt stick.

Optimal simmering: Simmer the blended salsa for at least 10-12 minutes to meld the flavors and achieve a slightly thickened texture.

Adjust the spice level: I like my chilaquiles verdes extra spicy, so I always add extra habanero peppers. If you don’t like spice, omit the chiles!

Frequently asked questions

Storing & reheating

Once the chips are coated in salsa, vegan chilaquiles verdes should be eaten immediately. If you have leftovers, let the salsa and chips cool to room temperature before storing them.

Fridge
Keep your salsa verde and chips in separate containers. The salsa will last in the fridge for at least a week, and the tortilla chips are good for up to 4-5 days.

Freezer
Store the salsa verde in a freezer-safe container for up to 6 months. Don’t forget to leave a little room at the top of the container for expansion.

Corn tortillas
Pop them in a freezer-safe baggy and they should be good for up to 6-8 months. Thaw them overnight in your fridge when you need more.

Reheat
To serve this breakfast again, add the salsa to a pot over medium-low and mix in the chips as before. Garnish with your favorite toppings.

Watch how to make it

More vegan Mexican recipes

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.