Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegetarian green chili chilaquiles. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Vegetarian Green Chili Chilaquiles is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetarian Green Chili Chilaquiles is something that I’ve loved my entire life.
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.
To begin with this 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 it.
The ingredients needed to make Vegetarian Green Chili Chilaquiles:
- Get 6 corn tortillas
- Get 1 Tbsp. olive oil
- Take to taste sea salt
- Get 1 tsp. chili powder
- Get 1 tsp. sugar
- Make ready 1/2 onion, sliced
- Get 1 clove garlic, minced
- Prepare 1/2 tsp. ground cumin
- Take 1 C. cooked black beans
- Make ready 2 hatch green chiles
- Make ready 1 C. cegetable stock
- Make ready to taste salt and pepper
- Take Toppings
- Make ready Cotija cheese
- Take cilantro
- Prepare jalapeños, sliced
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. Chilaquiles are a traditional Mexican peasant dish of fried tortillas bathed in green or red salsa (depending on the region) until tender.
Steps 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. 😋)
Slightly tart green tomatillo sauce is preferred in. 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 this up for this exceptional food vegetarian green chili chilaquiles recipe. Thank you very much for your time. I’m sure that 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. Thanks again for reading. Go on get cooking!
