Recipe: Delicious Vegetarian Green Chili Chilaquiles

Vegetarian Green Chili Chilaquiles. While the tortilla strips bake, add the oil, onions, and garlic to a sauté pan over medium-high heat. This New Mexico-style vegetarian green chili is packed with flavor and will have even meat-lovers going in for seconds! Creating the perfect vegetarian green chili took some research.

Spoon beans over chilaquiles (the cooked chips). Sprinkle with chili powder, then evenly with cheese. Garnish with green onions and remaining red onion. You can cook Vegetarian Green Chili Chilaquiles using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegetarian Green Chili Chilaquiles

1. You need 6 of corn tortillas.
2. You need 1 Tbsp. of olive oil.
3. Prepare to taste of sea salt.
4. Prepare 1 tsp. of chili powder.
5. It's 1 tsp. of sugar.
6. You need 1/2 of onion, sliced.
7. Prepare 1 clove of garlic, minced.
8. You need 1/2 tsp. of ground cumin.
9. You need 1 C. of cooked black beans.
10. Prepare 2 of hatch green chiles.
11. Prepare 1 C. of cegetable stock.
12. Prepare to taste of salt and pepper.
13. You need of Toppings.
14. You need of Cotija cheese.
15. You need of cilantro.
16. Prepare of jalapeños, sliced.

If they aren't already, chilaquiles are about to become your new favorite thing. Our twist on the comforting Mexican dish makes use of leftover turkey meat. We made our own tortilla chips by baking corn tortillas brushed with olive oil until crisp, but feel free to use store-bought chips instead. Perfectly balanced with bright, fresh ingredients like radish and cilantro, this dish can be.

Vegetarian Green Chili Chilaquiles step by step

1. Preheat oven to 400°F. Slice tortillas into strips. Spread in a single layer on a large baking sheet. Drizzle with the olive oil and sprinkle with sea salt, chili powder, and sugar. Bake for 10- 15 minutes. Will crisp up while cooling..
2. In a large skillet over medium-high heat add the oil, and onion. Saute for 5 minutes until the onions are soft and translucent. Add in the garlic cook another 1 minute..
3. Add cumin. Sauté 1 minute until fragrant. Add black beans and Hatch green chiles. Stir to combine..
4. Add the baked tortilla strips onto the skillet. Pour 1/2 C. Broth over the strips. Press in the tortilla strips. Add more broth as needed. Should be moist not soupy..
5. Season with salt and pepper. Top with cojita cheese, cilantro, and jalapeños if desired..
6. Cook eggs to your preference. (I crack an egg into a cold pan season with salt and pepper, cover with lid and turn heat to medium and cook until desired doneness. I like mine runny. 😋).

To make the sauce: Measure the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon into a small bowl. Place the bowl near the stove with the tomato paste and broth. In a large skillet over medium heat, warm the oil until it's it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. Chilaquiles are a traditional Mexican peasant dish of fried tortillas bathed in green or red salsa (depending on the region) until tender. Slightly tart green tomatillo sauce is preferred in.