Vegan Plant-Based Chilaquiles

Hot, fresh, and soft hand-made local corn tortillas are a pillowy delight. But day-old, hard, and stale tortillas? They might seem destined for the compost—unless you transform them into chilaquiles!

This dish is one of the easiest, quickest, and most comforting meals to enjoy for breakfast or brunch. My vegan version keeps it simple, using just a handful of ingredients: stale tortillas, beans, hot sauce, and crumbly tofu cheese you can whip up in minutes. For an extra layer of smoky, tangy goodness, top it all off with a generous dollop of Chipotle Fire-Kissed Adobo. Enjoy!






Vegan Plant-Based Chilaquiles

by Sarah Farsh January 25, 2025

  • 6-8 stale corn tortillas, sliced into triangles (like tortilla chip size, or use crispy tortilla chips!)
  • 1 large can red beans with juice, make sure ingredients just say beans/water.
  • 4 tbsp Valentina sauce (more or less to taste, I like to go more heavy with it)
    • or Cholula
  • 1/2 brick firm tofu
  • cilantro and avocado to top
  • pink salt and black pepper to taste
In a large pan, warm up whole can of beans with their natural juice that comes in the can. Poor desired amount of Valentina sauce (this is where most of the flavor and sauce comes from!) and stir well into warm pan of beans. Place triangle tortillas into pan and lightly saute so all the tortillas are immersed and covered in the bean sauce. Crumble firm tofu on top with your hands, and top with desired amount of salt and pepper. Plate and serve with fresh avocado, cilantro and Fire-Kissed Chipotle Adobo!

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