chilaquiles


Overview

Time: 30 minutes
Dishes: air-fryer or oven, blender, large skillet, medium skillet


Hello, hello Dear Readers!

Consider this vegan, vegetarian and meatless recipe more of a template than an absolute recipe (whatever that means, at dinner time!)  It is a traditional dish in the sense that you adjust it to whatever you have handy and go with the flow.

The sauce is a standard recipe you should use, but it is simply broth, tomato, onion, garlic and bell pepper. I used Anaheim pepper, but use whatever pleases you.  Once the sauce is reduced a bit, you add old tortillas (typically fried in oil - but here, air-fried - oven works, too). I've even seen tortilla chips used, but haven't tried that, yet. The sauce is thickened a bit more with the added tortillas, though not much. It's more of a vehicle for the filling.

For the filling this time, I have beans, zucchini and spinach, but, here again, add what you have available. If that is a link of leftover vegan sausage or ready to turn vegan tofu eggs, add them. If you have a cup of pinto beans, add that. Seriously, whatever is handy, needs to go or is leftover. 

This meal is also pretty fast, so it is perfect for weeknights! If you have an avocado, fresh cilantro or vegan cheese, it's a great way to finish the dish.

Enjoy!


On A Separate Note:

I have compiled the past 16 recipes into a booklet, Zsu's Summer 2020 Vegan Recipes . To print, download it and choose print. Choose Booklet and (if an option) check Front Only. Print and flip the pages. Check Back Only and Print again. Email me if you have any issues.  

At the very bottom (below the Pinterest image) is the image link or here is the PDF link.

~ Zsu



Speedy Cooking Tips:

  • Prepare the tortillas first.
  • Prepare the sauce next.
  • Prepare and cook the vegetables.
  • Few minutes before tortillas are ready, heat the sauce; this is about the time the beans and spinach are added to the vegetables.
 


Chilaquiles

Makes 4 servings 

easy 


1. Tortillas: Slice the tortillas into strips. Spray with oil and air-fry until golden, 10 to 15 minutes.

12 corn tortillas

oil spray

2. Sauce: Add the ingredients to a blender and blend until smooth. Add to a large skillet and set aside.

1 1/2 cups vegetable broth

1 (15-ounce) can diced tomatoes, lightly drained

1/2 small onion, quartered

1/2 Anaheim pepper (the other half in the Beans)

2 garlic cloves

3. Vegetables: Add to a medium skillet over medium heat and cook until golden, about 8 minutes, using a lid. Season with salt:

spray of oil

1 medium zucchini, chopped

1/2 Anaheim pepper, chopped

1/2 teaspoon ground cumin

4. When the zucchini is golden, heat the Sauce over high heat until boiling. Reduce to simmer and cook for 3 to 5 minutes. Add the Tortilla strips a few minutes before serving and cook for 2 to 3 minutes until the strips are softened. Season with salt and pepper.

5. Add the beans and spinach to the Vegetables. Cover and cook until the spinach is wilted. 

1 (15 ounce) can black beans, rinsed and drained

4 to 5-ounce baby spinach (about 4 cups)

6. Serve: Add some Tortillas with the Sauce to a plate, top with the Vegetables and Beans and avocado or vegan cheese. Season with salt:

1 diced avocado or shredded vegan cheese (optional)


 



© 2020 Copyright Zsu Dever. All rights reserved.




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