Vegetarian Chilaquiles Recipe: Easy and Delicious Meal

Chilaquiles are a beloved Mexican breakfast dish that combines crispy tortilla chips with a rich, flavorful sauce, topped with fresh and vibrant ingredients. Our vegetarian chilaquiles recipe is a delightful twist on this traditional favorite, perfect for those seeking a hearty, meat-free meal without sacrificing taste.

Whether you’re cooking for a lazy weekend brunch or a quick weekday breakfast, these chilaquiles offer a satisfying blend of textures and bold flavors that will brighten your morning.

This recipe features a fresh tomato and chili sauce, sautéed veggies, and a variety of toppings like creamy avocado, tangy queso fresco, and zesty cilantro. Plus, it’s completely customizable—making it easy to adapt to your pantry staples or dietary preferences.

If you love vibrant, colorful dishes that come together quickly, this vegetarian chilaquiles recipe is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

First and foremost, vegetarian chilaquiles are packed with layers of flavor and texture, from crispy tortilla chips softened slightly by the sauce, to the freshness of the toppings. This dish is bursting with the perfect balance of spicy, tangy, and savory notes, making it irresistibly delicious.

Another reason to love this recipe is its versatility. You can easily tailor it to your taste by switching up the vegetables, adjusting the heat level, or adding your favorite garnishes.

Plus, it’s a fantastic way to use up leftover tortillas or salsa.

Finally, it’s a wholesome, nutrient-rich meal that’s satisfying without being heavy, making it ideal for a nourishing breakfast or brunch that fuels your day.

Ingredients

• 10-12 corn tortillas, cut into triangles
• 2 tablespoons vegetable oil (or any neutral oil)
• 1 cup diced onion
• 2 cloves garlic, minced
• 3 large tomatoes, roasted and blended into a sauce
• 2-3 dried guajillo chilies, rehydrated and blended (or 1 cup salsa verde/salsa roja)
• 1 cup vegetable broth
• 1 cup black beans, cooked (optional for protein boost)
• 1 cup diced zucchini
• 1 cup diced bell peppers (red or green)
• Salt and pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 avocado, sliced
• 1/2 cup crumbled queso fresco or cotija cheese
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sour cream or Mexican crema (optional)
• 2 eggs, fried or scrambled (optional for vegetarians who eat eggs)
• Lime wedges, for serving

Equipment

• Large skillet or frying pan
• Blender or food processor
• Knife and cutting board
• Large mixing bowl
• Slotted spoon or spatula
• Paper towels (for draining tortillas)
• Medium saucepan (optional for boiling chilies)

Instructions

1. Prepare the tortilla chips: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Fry the tortilla triangles in batches until golden and crispy, about 2 minutes per side. Remove and drain on paper towels. Set aside.
2. Make the sauce: Rehydrate the dried guajillo chilies in hot water for 10 minutes until soft. Drain and blend them with roasted tomatoes, garlic, and a pinch of salt until smooth. If using store-bought salsa, you can skip this step.
3. Sauté the aromatics and vegetables: In the same skillet, add a little oil and sauté the diced onion and garlic until translucent and fragrant, about 3-4 minutes. Add diced zucchini and bell peppers, cooking until tender, about 5 minutes.
4. Add the sauce and spices: Pour the blended chili-tomato sauce into the skillet with the vegetables. Add the vegetable broth, cumin, smoked paprika, salt, and pepper. Stir well and bring the mixture to a simmer for 5-7 minutes until slightly thickened.
5. Combine chips and sauce: Add the crispy tortilla chips to the skillet, gently tossing them in the sauce to coat. Let them simmer together for 2-3 minutes so the chips soften slightly but don’t become mushy.
6. Add beans (optional): Stir in the cooked black beans for extra protein and texture. Heat through for another 2 minutes.
7. Prepare eggs (optional): While the chilaquiles simmer, fry or scramble eggs to your liking. These add richness and make the dish more filling.
8. Serve and garnish: Spoon the chilaquiles onto plates or bowls. Top with sliced avocado, crumbled queso fresco, chopped cilantro, and a drizzle of sour cream or Mexican crema. Add the eggs on top if using, and serve with lime wedges on the side for a zesty finish.

Tips & Variations

For the crispiest chips, fry tortillas just before cooking the chilaquiles. Alternatively, bake triangles tossed with oil at 375°F for 10-12 minutes as a healthier option.

Try swapping the guajillo chilies for chipotle or ancho for different smoky heat profiles.

You can also make this dish vegan by skipping the eggs and sour cream, or using plant-based alternatives. Add sautéed mushrooms or spinach for extra veggies.

For a quicker version, use your favorite store-bought salsa verde or roja and skip the chili rehydration step. Leftover salsa or sauce from other dishes works great here too.

Looking for more vegetarian Mexican inspiration? Check out our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners for a variety of flavorful ideas.

Nutrition Facts

These values will vary depending on whether you include eggs, cheese, and the exact amount of oil used.

Serving Suggestions

Vegetarian chilaquiles are delightful on their own but pair wonderfully with a side of refried beans or a fresh green salad to balance the richness. For an added burst of flavor, serve with pickled jalapeños or a squeeze of fresh lime.

If you’re hosting brunch, consider offering a variety of hot sauces so guests can customize their heat levels. And to complete the meal, a fresh fruit salad or a refreshing agua fresca is always a perfect complement.

For more wholesome vegetarian meal ideas that match the vibrant flavors of this dish, don’t miss our Peruvian Vegetable Recipes for Flavorful Healthy Meals and Vegetarian Swiss Chard Recipes for Healthy Meals.

Conclusion

Our vegetarian chilaquiles recipe is a celebration of authentic Mexican flavors with a wholesome, meat-free twist. It’s an easy-to-make dish that works beautifully for breakfast, brunch, or even a comforting dinner.

The combination of crispy tortillas, vibrant sauce, fresh toppings, and optional protein additions ensures a well-rounded and satisfying meal.

Whether you’re a seasoned cook or a kitchen novice, this recipe’s straightforward steps and customizable nature make it accessible and rewarding. Plus, it’s a fantastic way to bring the colorful zest of Mexican cuisine to your table, all while embracing a vegetarian lifestyle.

Give this recipe a try and enjoy a delicious, nutritious meal that will soon become a family favorite.

For more easy and delicious vegetarian recipes, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for sweet and savory inspirations.

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