How to Cook Delicious Vegetarian Green Chili Chilaquiles

Vegetarian Green Chili Chilaquiles. In the interest of all things delicious, we proudly present a stupidly good all veggie version of chilaquiles. But trust us - it's so good even your. chili peppers, some pickled chilies. A great way to use leftover veggies, this vegetarian stew is a delicious combination of carrots, celery, potatoes, squash, spinach, and green chiles.

Sam Sifton, Carlo Mirarchi, Brandon Hoy, Chris Parachini, Katherine Wheelock. Add broth and salsa verde; bring to boiling. A traditional Mexican recipe that can be served for breakfast -- chili, beans, corn tortilla chips, tomatoes and queso fresco cheese combined and baked to perfection. You can have Vegetarian Green Chili Chilaquiles using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegetarian Green Chili Chilaquiles

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

I doubled the green chilis and would do that again. We used it to smother bean and cheese burritos. I have been meaning to make veggie green chili for years and just finally thought to search on Recipezaar. The word chilaquiles comes from the Nahuatl language, meaning chilis and greens.

Vegetarian Green Chili Chilaquiles instructions

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. 😋).

The beauty of chilaquiles is they are completely customizable. Serve with a scrambled or fried egg on top, or with cheese, shredded chicken, or roasted veggies — the options are endless. Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans or nopalitos. My mother grew up with her mother making them with green chile tomato salsa and grated longhorn cheese, a Tex Mex.