Vegan Chilaquiles with Pepitas, Charred Corn, and Black Beans
A plant-based twist on a Mexican classic that balances crunchy, smoky, and hearty flavors.
Chilaquiles—an iconic Mexican breakfast—are beloved for their comforting mix of crispy tortilla chips tossed in robust salsa and topped with a medley of vibrant ingredients. This vegan rendition features zingy roasted salsa, hearty black beans, pepitas (pumpkin seeds), pockets of sweet charred corn, and a rainbow of fresh garnishes to offer a dish that is both striking and immensely satisfying, whether served at brunch or as a creative dinner.
Why Vegan Chilaquiles Belong in Your Repertoire
Traditional chilaquiles often call for eggs, cheese, or crema, but this plant-based version proves that bold flavor and rich texture can come from vegetables and legumes alone. Without animal products, this dish delivers on every level—texture, taste, and satisfaction—making it suitable for all diets and any time of day.
- Layered complexity: Roasting the base salsa develops intensity and sweetness.
- Satisfying crunch: Tortilla chips remain crisp around the edges while becoming tender where they soak up sauce.
- Protein and fiber-rich: Black beans, corn, and pepitas provide wholesome substance and a pleasing bite.
- Endless customization: Easily scale up or substitute ingredients for your favorite flavors or what you have on hand.
What Are Chilaquiles?
Chilaquiles (chee-lah-KEE-lehs) are a staple of Mexican home cooking, typically served as a breakfast dish using leftover tortillas. Strips or wedges of fried (or baked) corn tortillas are simmered briefly in salsa until they are saucy but still retain some structure. Chilaquiles are then topped with a variety of fresh or cooked ingredients.
Key elements of traditional chilaquiles:
- Salsa (red or green) as the base sauce
- Tortilla chips or strips, fried or baked
- Flavorful garnishes: cheese, crema, onions, herbs, and beans
This vegan version retains the soul of the classic, swapping in plant-based toppings and making most from scratch for maximum flavor and control.
Key Components & Flavor Building
- Homemade Roasted Salsa: Charring tomatoes, onions, and chilies under the broiler unlocks their natural sweetness and adds a smoky layer to the sauce.
- Crispy Tortilla Chips: Baking or frying corn tortillas produces sturdy chips that absorb salsa without falling apart (store-bought can also work for convenience).
- Charred Corn: Quickly blackening corn in a skillet develops extra flavor and chewy sweetness that pops among the creamy sauce and crunchy chips.
- Hearty Black Beans: Cooked black beans, whether home-cooked or canned, add protein, body, and earthy depth.
- Pepitas: Toasted pumpkin seeds bring an appealing crunch and nutty flavor, echoing traditional Mexican toppings.
- Garnishes: A fresh finishing layer—think thinly sliced radishes, diced avocado, onion, cilantro, and hot sauce—adds both visual appeal and bursts of brightness.
Ingredient Overview
| Component | Details/Substitutions |
|---|---|
| Tomatoes | Use plump Roma or vine tomatoes for salsa base. |
| Chilies | Jalapeños for fresh heat, or serrano for extra spice. |
| White Onion | Half for roasting, half for garnish; red onion can work in a pinch. |
| Garlic | Roasted whole cloves impart earthy depth. |
| Corn Tortillas | 6-inch tortillas; stale is best for crisping. Can use store-bought chips for speed. |
| Pepitas | Raw pumpkin seeds, lightly toasted for crunch. |
| Corn | Fresh or frozen kernels; charred in a hot pan. |
| Black Beans | Home-cooked or canned (drained and rinsed). |
| Fresh Garnishes | Radish, avocado, cilantro, lime, hot sauce, pickled onions. |
Recipe: Vegan Chilaquiles with Charred Corn & Pepitas
Ingredients
- 1 1/2 lbs ripe tomatoes, halved
- 1 medium white onion, halved (1/2 reserved for garnish)
- 2-3 jalapeños or serrano chilies, stemmed
- 3 garlic cloves, unpeeled
- 2 tbsp neutral oil
- Salt, to taste
- 12 small corn tortillas
- 2/3 cup raw pepitas
- 1 1/2 cups cooked black beans (or 1 can, drained and rinsed)
- 1 cup corn kernels (fresh or frozen)
- To serve: sliced radish, diced avocado, chopped cilantro, lime wedges, thinly sliced onion, hot sauce
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Instructions
- Roast the Salsa Vegetables: Arrange tomatoes, onion half, chilies, and unpeeled garlic cloves on a foil-lined baking sheet. Broil until blackened and softened—about 8 to 10 minutes. Set aside to cool.
- Make the Salsa: Squeeze roasted garlic from skins; combine with tomatoes, chilies, and onion in a blender. Add a big pinch of salt and blend until just slightly chunky. Taste and season more if needed.
- Prepare the Chips: Cut tortillas into triangles. Toss with 2 tablespoons oil and a big pinch of salt. Spread on two baking sheets and bake in a 400°F (200°C) oven until deeply golden and crisp, about 12-18 minutes, flipping once.
- Toast the Pepitas: In a dry skillet over medium, toast pepitas until fragrant and beginning to pop, about 2-3 minutes. Remove from heat.
- Char the Corn: Wipe skillet, add 1 tsp oil, and heat until shimmering. Add corn and cook, stirring, until some kernels are nicely caramelized and blackened in spots, about 3-5 minutes.
- Warm the Black Beans: In a small pot, gently heat beans with a splash of water or reserved bean liquid. Season lightly with salt if necessary.
- Assemble the Chilaquiles: In a large sauté pan or wok, pour in salsa and bring to a brisk simmer. Add the chips and toss gently until coated and just starting to soften but maintaining some crisp edges (roughly 3–5 min for crunchy, or up to 8 for softer chips).
- Layer on Toppings: Off the heat, scatter toasted pepitas, charred corn, and black beans over chips. Top with artsy arrangements of radish, avocado, onion, and cilantro as desired. Serve with hot sauce and lime wedges.
Recipe Tips and Troubleshooting
- Speed it up: Use sturdy, thick-cut store-bought chips.
- Spiciness: Add more or fewer chilies to adjust the heat, or de-seed for milder flavor.
- Texture: Keep a close eye when adding chips to the sauce. For crunchier results, toss and serve immediately; for a more porridge-like dish, let the chips stew a few minutes longer.
- Beans: Pinto or white beans can be used if desired, as can lentils or tofu scramble for more protein.
- Make-ahead: Prepare the salsa, beans, and toasted pepitas a day in advance; assemble just before eating for best texture.
Serving Suggestions
- Perfect for Brunch: Serve with a citrus salad, spiced potatoes, or plant-based yogurt.
- Dinner Option: Pair alongside seared greens or griddled mushrooms for an evening meal.
- Party Platter: Serve family-style in a large pan and let guests customize with their preferred toppings.
Frequently Asked Questions (FAQs)
Q: Can I make the tortillas chips in advance?
A: Yes, homemade chips can be prepared up to 3 days ahead. Store in an airtight container at room temperature for peak crispness.
Q: Is this recipe gluten-free?
A: Absolutely—just ensure your corn tortillas and canned beans are certified gluten-free.
Q: Are store-bought chips okay to use?
A: Yes. Opt for thick-cut, unsalted, and sturdy chips to avoid sogginess when tossing with the salsa.
Q: Can I use other vegetables or toppings?
A: Of course. Sliced jalapeños, diced tomatoes, crumbled vegan cheese, pickled vegetables, and sautéed greens all work beautifully.
Q: How spicy is this dish?
A: The heat depends on the type and amount of chilies in your salsa. Taste and adjust by removing chili seeds or using a milder pepper.
Nutrition Notes
- High in plant-based protein from beans and pepitas.
- Excellent source of dietary fiber, healthy fats (from avocado and pepitas), and vitamin-rich vegetables.
- Can be made oil-free by baking chips without oil and using a dry nonstick skillet to toast the corn and seeds.
Storage & Reheating
- Chilaquiles are best fresh, but leftovers will keep refrigerated for 1–2 days. The chips will soften further, but the flavors marinate nicely.
- Reheat gently in a covered skillet or in a microwave, adding a splash of water or extra salsa to loosen.
- Store garnishes (radishes, cilantro, avocado) separately for best results.
Variations & Substitutions
- Salsa Verde Chilaquiles: Use roasted tomatillos, green chilies, and cilantro for a tart, tangy green sauce base.
- Red Chilaquiles: Use ripe tomatoes, dried ancho or guajillo chilies, and roasted garlic for a savory red sauce.
- Protein Options: Top with crumbled tofu scramble or tempeh for additional heartiness.
- Nut-Free: Skip pepitas and substitute with sunflower seeds if allergies are a concern.
- Corn-Free: Omit corn and substitute with zucchini, sweet potato, or bell pepper for seasonal flair.
Conclusion
This vibrant, fully vegan chilaquiles recipe joyfully captures the soul of Mexican home cooking. Roasted salsa delivers deep flavor, while black beans, pepitas, and charred corn create textural contrast. Load up with colorful garnishes and serve immediately for a meal that delights at breakfast, brunch, or any time you crave comfort with a kick.
References
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