Vegetarian Chilaquiles – a delicious recipe with safflower oil, corn tortillas, salsa, beans, eggs, avocados. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
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).
2
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.
3
With a wooden spoon, move the tortilla and salsa mixture over to one half of the pan, and lower the heat.
4
Pour the eggs into the empty side of the pan, and cook, stirring, until they are about halfway set.
5
Stir the eggs into the tortilla salsa mixture and cook until the eggs are just set.
6
To serve: Divide the chilequiles among two plates and top with your garnishes of choice.
269
kcal
Calories
9
g
Fat
36
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/3 cup safflower oil or 1/3 cup corn oil, 6 corn tortillas, each cut into 8 triangles, 1 cup smooth spicy salsa, 1/2 - 3/4 cup cooked pinto-like beans, and more.
Yes, Vegetarian Chilaquiles falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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