Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vegetarian green chili chilaquiles. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
While the tortilla strips bake, add the oil, onions, and garlic to a sauté pan over medium-high heat. This New Mexico-style vegetarian green chili is packed with flavor and will have even meat-lovers going in for seconds! Creating the perfect vegetarian green chili took some research.
Vegetarian Green Chili Chilaquiles is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Vegetarian Green Chili Chilaquiles is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have vegetarian green chili chilaquiles using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegetarian Green Chili Chilaquiles:
- Prepare 6 corn tortillas
- Make ready 1 Tbsp. olive oil
- Take to taste sea salt
- Prepare 1 tsp. chili powder
- Prepare 1 tsp. sugar
- Make ready 1/2 onion, sliced
- Make ready 1 clove garlic, minced
- Make ready 1/2 tsp. ground cumin
- Take 1 C. cooked black beans
- Take 2 hatch green chiles
- Make ready 1 C. cegetable stock
- Make ready to taste salt and pepper
- Get Toppings
- Get Cotija cheese
- Make ready cilantro
- Prepare jalapeños, sliced
Chilaquiles are a traditional Mexican peasant dish of fried tortillas bathed in green or red salsa (depending on the region) until tender. Slightly tart green tomatillo sauce is preferred in. 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.
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. 😋)
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. This is a nice change to scrambled eggs. I added green onions while cooking the tortillas. I just sprinkled it over the top once plated. I like the crunchy texture the tortillas add.
So that’s going to wrap it up for this exceptional food vegetarian green chili chilaquiles recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
