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Vegan Chilaquiles Verdes on a Plate

Chilaquiles Verdes

$1.25 recipe | $0.31 serving
There's no better way to wake up than with a plate full of chilaquiles verdes. For this plant-based version, homemade tortilla chips are tossed in spicy green salsa and topped with onions, cashew crema, and dairy-free queso fresco.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine Gluten-Free, Mexican, Vegan
Servings 4 servings
Calories 249 kcal

Equipment

  • Chef knife and cutting board
  • Blender
  • Skillet
  • Large pot

Ingredients
 

Salsa

  • 1 pound (~8-10) tomatillos, husks removed ($0.45)
  • 3-4 habaneros ($0.09)
  • ½ large white onion, quartered ($0.12)
  • 4 cloves garlic ($0.16)
  • ½ cup cilantro ($0.13)
  • ½ cup vegetable broth ($0.03)
  • 1 teaspoon sea salt, or to taste ($0.01)
  • 1-2 epazote sprigs optional

Tortillas

  • 14-16 corn tortillas ($0.25)
  • Neutral oil for frying
  • Sea salt ($0.01)

Toppings optional

Instructions
 

Salsa

  • Add the tomatillos, habaneros, and onions to a large pot with enough water to cover them. Bring to a low boil, then reduce the heat to simmer for 10-12 minutes, or until the tomatillos just turn color.
  • De-stem the habaneros and add all drained veggies along with the garlic, cilantro, vegetable broth, and salt to a food processor or blender. Mix to your preferred texture, approximately 30-60 seconds.
  • Heat 1 tablespoon olive oil in the same pot over medium-low and slowly pour the salsa verde back in. Add in a few sprigs of epazote and simmer for another 10-12 minutes, or until slightly thickened.

Tortillas

  • Heat about 2-3 inches of vegetable oil in a large pot over medium (the oil should be at 350-375°F).
  • Stack your corn tortillas, cut into fourths or sixths, and fry in batches until golden brown on each side, about 3 minutes per side.
  • Transfer the cooked tortilla chips to a paper towel-lined plate and sprinkle with sea salt.

Assemble

  • Taste the salsa and adjust any seasonings to your preference. To serve, toss a few tortilla chips in the salsa, then plate immediately. Garnish with queso fresco, cotija, Mexican crema, fresh onions, cilantro, etc.
  • To make this a heartier meal, serve it with a side of refried beans or shredded jackfruit on top. Happy eating!

Video

Notes

  • Oil for frying is not calculated in the overall calories of this recipe
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • We calculate nutritional information for our recipes with Cronometer.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.

Nutrition

Nutrition Facts
Chilaquiles Verdes
Serving Size
 
1 serving
Amount per Serving
Calories
249
% Daily Value*
Fat
 
3.8
g
6
%
Saturated Fat
 
0.6
g
4
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
1.8
g
Monounsaturated Fat
 
0.8
g
Cholesterol
 
0
mg
0
%
Sodium
 
162.2
mg
7
%
Potassium
 
539.8
mg
15
%
Carbohydrates
 
50.6
g
17
%
Fiber
 
8.4
g
35
%
Sugar
 
6.5
g
7
%
Protein
 
6.8
g
14
%
Vitamin A
 
400.6
IU
8
%
Vitamin C
 
26.5
mg
32
%
Calcium
 
92.6
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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