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!
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:
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.
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