| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 16g | 4g | 46g |
| sugars | fibre | protein | salt |
| 3g | 10g | 9g | 1g |
Why I Love Mexican Vegan Chilaquiles Verdes
When it comes to innovative fusion recipes, the Vegan Chilaquiles Verdes easily takes the top spot in my books. Drawing its roots from classic Mexican cuisine, this delightful dish effortlessly marries the zesty flavors of traditional chilaquiles with a refreshing vegan twist. Having spent substantial time in the Pacific Northwest, I’ve been lucky enough to experiment with a broad spectrum of ingredients and I have found that this unique region’s fresh produce perfectly complements the spicy, herbaceous profile of this Mexican classic.
Flavors Across Oceans
My approach to food has always been influenced by the rich culinary traditions of my two homes – Seattle and Japan. However, preparing the Vegan Chilaquiles Verdes makes me adventurously step outside these comfort zones. This dish shares an unexpected similarity with my favorite Japanese dish, Chirashi Sushi, in the way it plays with vibrant colors and varying textures. Each bite is a medley of hearty tortilla chips, tangy vegan cheese, creamy avocado and zesty tomatillos – almost reminiscent of the balance I seek to find in my sushi rolls.
A Toast to the Masters of Mexican Cuisine
This vibrant dish wouldn’t be possible without inspiration from renowned Mexican chefs like Diana Kennedy and Elena Reygadas. Their work and dedication to Mexican cuisine have significantly contributed to its status as a globally recognized culinary heritage. I tip my hat to them as I invite you to share in the joy they bring through this spectacular Vegan Chilaquiles Verdes recipe.
Vegan Chilaquiles Verdes can be enjoyed on their own or paired with a bold, dynamic accompaniment such as a fresh, zesty Slaw Salad, which perfectly counters the warmth and spiciness of the chilaquiles with its cool crunch. Or perhaps you might want to pair it with a soothing Red Sangria, lending a sweet, fruity contrast that pairs beautifully with the robust flavors of the dish.
One thing’s for sure, whether you’re a seasoned vegan or someone looking to experiment with plant-based dishes, these Vegan Chilaquiles Verdes will steal your heart. So, dive in and savor an explosion of flavors that perfectly embody the spirit of culinary innovation and tradition – a reflection of my own unique food journey.
What You’ll Need
- 1 lb. fresh tomatillos
- 2 serrano chilies, seeded
- 1 medium-sized white onion, peeled and quartered
- 4 cloves of garlic, peeled
- 1 cup of fresh cilantro leaves
- 1 tablespoon of vegetable oil
- 16 oz. organic tortilla chips
- 1.5 cups vegan cheese shreds
- 1 cup vegan sour cream
- 1 can (15 ounces) black beans, rinsed and drained
- 1 ripe avocado, peeled and sliced
- 2-3 radishes, thinly sliced
- 1/4 cup red onions, finely diced
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
- Salt to taste
Method
Step One
Preheat your oven to 375 degrees. In the meantime, remove the husks from the fresh tomatillos and rinse them under warm water. Remove the stems and seeds from the serrano chilies. Place the tomatillos and serrano chilies on a baking sheet along with the quartered onion and peeled garlic cloves. Bake these vegetables in the oven for about 15 minutes or until their skins start to char.
Step Two
Remove the vegetables from the oven and let them cool. Then, transfer them into a blender or food processor. Add the fresh cilantro and a tablespoon of vegetable oil. Blend all the ingredients together until you have a smooth salsa verde.
Step Three
Place a large skillet on medium heat. Pour in your fresh salsa verde and let it simmer for about 10 minutes or until it thickens up. Add salt to taste.
Step Four
Preheat your oven to 400 degrees. While the oven is heating up, place your tortilla chips in a large baking dish. Pour the simmering salsa verde over the tortilla chips, making sure all of them are coated evenly. Add the vegan cheese shreds on top of the salsa verde and tortilla chips.
Step Five
Bake this in the oven for about 10 minutes or until the vegan cheese has melted. Remove the baking dish from the oven and let it cool a bit.
Step Six
While the chilaquiles are cooling, prepare your garnishes. Rinse and drain your can of black beans. Peel and slice a ripe avocado. Thinly slice 2-3 radishes. Finely dice the red onions. Prepare some fresh cilantro leaves and lime wedges for serving.
Step Seven
Serve the chilaquiles hot, topped with a dollop of vegan sour cream. Garnish with the black beans, sliced avocado, sliced radishes, diced red onions, and fresh cilantro leaves. Serve lime wedges on the side, and enjoy your vegan chilaquiles verdes!
