Currant Chilaquiles with Chanterelles & Cashew-Basil Salsa (V, GF)

AUGUST 17, 2020

Delicious Plant-based Currant Chilaquiles with Chanterelles & Cashew-Basil Salsa

If you haven't been to Mexico, you probably aren't familiar with the term "Chilaquiles" yet. Chilaquiles are are a classic Mexican dish made from lightly fried corn tortillas cut into triangles called "Totopos". The dish is traditionally served with various toppings, such as pickled onions, black beans, egg, cheese and red or green tomato salsa. I admit at this point, I love the traditional version - so much! However, there are greener ways to serve it, which are equally delicious I have realized. :) In this recipe for example, I tried to give the tortilla by itself a little nutrient kick, based it on leafy greens, added delicious chanterelles and roasted beet roots and topped everything with a super creamy basil-cashew salsa and almond crunch. 

My best friends loved this veggie Chilaquiles creation with Chanterelles & Cashew-Basil Salsa  - just like my classic recipe. I hope this is sufficient proof for you to give it a shot. I promise, you won't regret it!

Mexican Pro Tip:

Always Serve The Salsa On The Side When It Comes To Chilaquiles & Don't Forget Additional Lime

Find Your Favorite Tortilla Base Recipes

To make the perfect plant-based Chilaquiles you need tortillas. I recommend to prep the tortillas separately as the tortilla preparation by itself is pretty time-consuming. Ideal is to batch prep them a day before and take them out of the fridge before serving (like a real Mexican). Alternatively, you can also store tortillas in your freezer. That way, you can preserve them for several months. My favorite base tortilla recipes are:

- Summer Version: Authentic Mexican Corn Tortillas with Berries

- Protein-loaded Version: Authentic Mexican Corn Tortillas with Spirulina

Share Your Plant-based Chilaquiles Love With Me

I hope you enjoyed this deliciously healthy, plant-based Mexican Chilaquiles recipe as much as I did when I tried it for the first time. Like always, I would love to see your delicious result and repost it on my social channels. So make sure to tag me on Instagram, Pinterest or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form
xx, Karo

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Currant Chilaquiles with Chanterelles & Cashew-Basil Salsa (V, GF)
2 SERVINGS PREP TIME : 30 min COOK/REST TIME : 30 min
Chilaquiles is a classic Mexican dish eaten in Mexico for breakfast lunch and dinner. This dish - Currant Chilaquiles with Chanterelles & Cashew-Basil Salsa - is a veggie reinvention of the classic Mexican Chilaquiles. It is loaded with vegetables, full of delicious herbs & spices, and super crunchy thanks to a light vegetable roast and the nut crunch topping.
INGREDIENTS PREPARATION
INGREDIENTS :
    • CASHEW-BASIL SALSA :
    • -  
      2 Tbsp Basil Oil (or sub regular oil and add additional basil)
    • -  
      8g fresh Basil
    • -  
      1/2 Lime
    • -  
      Chanterelle liquid (from frying)
    • -  
      50ml Water
    • -  
      1 Tbsp Cashew Butter (100% cashew; no additives recommended)
    • -  
      2 Tbsp Plant Milk (I used Oat-Soy Milk for example)
    • -  
      Salt/ Pepper according to taste
    • ROASTED CHANTARELLES :
    • -  
      200g Chanterelles
    • -  
      Vegetable oil or butter to fry
    • -  
      Salt/Pepper according to taste
    • ROASTED BEET ROOT :
    • -  
      2 Beet roots (cooked beforehand)
    • -  
      Vegetable oil or butter to fry
    • TOPPINGS & OTHER INGREDIENTS :
    • -  
      Arugula
    • -  
      Zucchini (rolled)
    • -  
      Microgreens (I used cress)
    • -  
      Almonds (chopped)
    • -  
      Additional Lime
    • LIGHTLY FRIED CORN TORTILLAS :
    • -  
      10 corn tortillas
    • -  
      Vegetable oil (I like to use sunflower to fry)
    • -  
      Sea Salt according to taste
PREPARATION :
  1. Lightly fried currant Chilaquiles: I usually batch-prep corn tortillas and just take them out of the fridge or freezer when needed. Find the recipe link for the tortillas in the description above. To lightly fry the tortillas, cut them into small triangles (totopos) and place them into a heated pan with vegetable oil. Fry for 4-5 minutes until crunchy. Then, flavor with sea salt.
  2. Roasted chanterelles: Thoroughly was your chanterelles, then try them with a kitchen towel. Add them to a heated pan with oil and fry until golden-brown. A neutral oil helps to emphasize the umami flavor of the mushroom. (e.g. butter or vegan alternative sunflower oil)
  3. Roasted beet root: If your beet root is raw - cook it for 60-90 min in boiling water until soft. Then, peel off the skin, cut the beet root into chunks and fry them in a heated pan with oil until they have a nice crunch coating.
  4. Cashew-Basil Salsa: Place all salsa ingredients into your mixer (smoothie maker) and mix until creamy.
  5. Prep to serve: Take a large plate and place your washed arugula inside. Top it with the chilaquiles, the beet root, the chanterelles and lastly place the zucchini rolls, the nut crunch and the micro greens on top. Serve the salsa on the side alongside with additional fresh lime. Don't drizzle the sauce over the chilaquiles before serving as they will get soggy.
  6. Enjoy!

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