Vegan Chilaquiles

vegan chilaquiles

vegan chilaquiles

Vegan Chilaquiles – this was a winner, loaded with spicy flavor, fresh roasted vegetables, no soy, no faux meat or cheese, just craveable Mexican food with a kick!

Vegan Chilaquiles
Prep time
Cook time
Total time
Spicy, Creamy, Loaded with fresh flavors - try these Vegan Chilaquiles today!
Recipe type: Entree
Serves: 5-6
  • 4 cups cherry tomatoes
  • 1 onion, roughly chopped
  • 2 jalapeno, 1 left whole, 1 minced
  • olive oil
  • 3 cloves garlic, peeled
  • ¼ c cilantro
  • ½ lime, juiced
  • 2 t chili powder
  • 1 t crushed red pepper
  • 2 t cumin
  • salt & pepper
  • 4 ears of corn, husk and silk removed, roasted (I roasted at 375 for about 40 minutes - you could boil too)
  • 1 can of black beans, drained and rinsed
  • 5 cups tortilla chips
  • garnishes; guacamole (I put mine in the food processor), toasted pepitas, chopped black olives, and cilantro
  1. Place tomatoes, onion, and whole jalapeno in a little olive oil on a cookie sheet, roast at 375 for about 30 minutes.
  2. Turn oven up to 400 and roast another 10 minutes.
  3. Take out of oven and cool for about 10 minutes.
  4. Put tomatoes, onion, and jalapeno (cut off stem and use seeds if you like things spicy) in food processor.
  5. Add garlic, cilantro, lime, chili powder, crushed red pepper, cumin, and salt and pepper to processor, process until smooth.
  6. Taste and adjust seasoning, if necessary.
  7. Put sauce in large bowl.
  8. Take corn off of cob, saute with remaining jalapeno in a little olive oil for about 5 minutes.
  9. Add black beans and saute for another 3 minutes.
  10. Toss chips and sauce together, put in bottom of baking pan.
  11. Top chips with corn and beans.
  12. Bake at 375 for 20 minutes until heated through.
  13. Serve in bowls topped with garnishes, enjoy!

Success! Vegan Chilaquiles, spicy, creamy, delicious Mexican entree, give this a try for something different instead of tacos or enchiladas

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  1. Mary says

    I like the way you roasted several of the ingredients (and toasted the pepitas). I’m sure that adds a lot of extra flavor. And ’tis the season for really good farmer’s market corn and cherry tomatoes. Yum!

    • Theresa says

      I know it is more time-consuming, but I just love roasted veggies. They have sooo much more flavor then simply sauteeing. Sometimes, if I know I am not going to have enough time, I will roast the veggies the night before. I especially do this when I am going to make a lasagna or soup!


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