Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vegetarian green chili chilaquiles. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Vegetarian Green Chili Chilaquiles is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Vegetarian Green Chili Chilaquiles is something that I have loved my entire life.
Spoon beans over chilaquiles (the cooked chips). Sprinkle with chili powder, then evenly with cheese. Garnish with green onions and remaining red onion.
To begin with this particular recipe, we must prepare a few components. You can have vegetarian green chili chilaquiles using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian Green Chili Chilaquiles:
- Make ready 6 corn tortillas
- Prepare 1 Tbsp. olive oil
- Prepare to taste sea salt
- Prepare 1 tsp. chili powder
- Take 1 tsp. sugar
- Prepare 1/2 onion, sliced
- Make ready 1 clove garlic, minced
- Make ready 1/2 tsp. ground cumin
- Get 1 C. cooked black beans
- Get 2 hatch green chiles
- Get 1 C. cegetable stock
- Prepare to taste salt and pepper
- Get Toppings
- Make ready Cotija cheese
- Take cilantro
- Get jalapeños, sliced
We made our own tortilla chips by baking corn tortillas brushed with olive oil until crisp, but feel free to use store-bought chips instead. To make the sauce: Measure the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon into a small bowl. Place the bowl near the stove with the tomato paste and broth. In a large skillet over medium heat, warm the oil until it's it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact.
Instructions to make Vegetarian Green Chili Chilaquiles:
- 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.
- 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.
- Add cumin. Sauté 1 minute until fragrant. Add black beans and Hatch green chiles. Stir to combine.
- 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.
- Season with salt and pepper. Top with cojita cheese, cilantro, and jalapeños if desired.
- 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. 😋)
Chilaquiles are a traditional Mexican peasant dish of fried tortillas bathed in green or red salsa (depending on the region) until tender. Spread tortilla strips in single layer on baking sheets. Spray with cooking spray, flip, and spray other side. Here's a quick and easy version of chilaquiles with tortilla pieces, whisked eggs, green taco sauce, and shredded Monterey Jack cheese. Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables.
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