Vegetarian Chilaquiles Recipes
VEGETARIAN CHILAQUILES
Here's a classic one-dish Mexican breakfast originally conceived as a way to use up leftover tortillas. It doesn't usually include beans, but this version was invented one hungry morning when a perusal of the refrigerator turned up two eggs, some leftover Rancho Gordo beans and salsa and a few odds and ends of avocado, cilantro and queso fresco. Don't worry if you don't have all the ingredients. As long as you have the beans, salsa, tortillas and eggs, the dish will satisfy. You'll have breakfast on the table in the time it takes to brew the coffee. From: kitchen.apartmenttherapy.com
Provided by GraceVision
Categories Mexican
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Pour the oil into skillet and heat until very hot, but not smoking. Add tortilla triangles and fry, stirring constantly, until brown and crisp (about 3-4 minutes).
- Pour in the salsa (carefully as it will bubble up) and cook, stirring, until the tortillas soak up most of the salsa (about 1 minute). Add the beans and stir to heat.
- With a wooden spoon, move the tortilla and salsa mixture over to one half of the pan, and lower the heat.
- Pour the eggs into the empty side of the pan, and cook, stirring, until they are about halfway set.
- Stir the eggs into the tortilla salsa mixture and cook until the eggs are just set.
- To serve: Divide the chilequiles among two plates and top with your garnishes of choice.
Nutrition Facts : Calories 623, Fat 46, SaturatedFat 4.9, Cholesterol 317.2, Sodium 914.4, Carbohydrate 40.8, Fiber 6.6, Sugar 5.2, Protein 15.5
EASY VEGETARIAN CHILAQUILES (ENCHILADA CASSEROLE)
More nutritious and less fatty than cheese chilaquiles, I created this when cooking for groups of 30 people, and now make it for my son and me. I found that when I went to the trouble of rolling up enchiladas, people would wreck them when serving themselves, or only want half of one. This casserole is easier to prepare and serve!
Provided by piratejenny
Categories Black Beans
Time 23m
Yield 6-9 serving(s)
Number Of Ingredients 5
Steps:
- Stack 6 tortillas and slice into 1/2 inch strips, then cut into thirds or quarters in opposite direction.
- Warm slightly less than 1/2 the can of enchilada sauce in a large glass bowl in microwave (or on stove, in pan or skillet).
- Add tortilla strips and let sit for a couple of minutes. Warm sauce gently or tortillas strips will disintegrate.
- Spread in bottom of 9x9" baking pan.
- Defrost vegetarian crumbles and heat with beans.
- Spread over layer of tortilla strips.
- Sprinkle half the cheese over the bean mix.
- Cut up remaining tortillas and repeat warming process with remaining sauce. Layer over beans, and top with remaining cheese.
- Bake in oven until cheese is melted (about 20 minutes at 350, or 8 minutes in microwave).
- Serve with sour cream. Goes well with rice.
Nutrition Facts : Calories 393.3, Fat 15.1, SaturatedFat 7.3, Cholesterol 55, Sodium 956.6, Carbohydrate 41.3, Fiber 9, Sugar 6.5, Protein 24.5
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