Mexican

Vegan Chilaquiles is for Breakfast.

Vegan Chilaquiles takes 60 minutes to prepare.

Vegan Chilaquiles takes 20 minutes to cook.

Vegan Chilaquiles makes 6 servings.

The ingredients for Vegan Chilaquiles are:

half a packet of soyrizo (6 ounces or so)
1 block of Tofu (Medium)
oil for frying
10 (6-inch) corn tortillas, stacked and cut into triangles or strips
6 plum tomatoes, cored and halved
2 cloves garlic, unpeeled
1 jalapeno, stemmed and halved lengthwise
1 small onion, peeled and quartered
1/4 teaspoon dried Mexican oregano
1 1/2 tablespoon toasted sesame seeds
2 canned chipotle chiles en adobo
4 tablespoons roughly chopped cilantro
4 oz of Daiya shredded cheese
pinch of Cinnamon
pinch of Cumin
radishes, thinly sliced for garnish

Here is how you make Vegan Chilaquiles:

SOYRIZO/TOFU: Heat a skillet over medium-high heat. Add soyrizo and tofu (I like medium) and cook, stirring frequently and breaking tofu into small crumbles until lightly brown and cooked through, 8-10 minutes. Set aside. TORTILLAS: In a deep skillet, (*See Tips: you may choose your option for browning the tortillas triangles) working in batches, add tortillas and season with a few pinches of cinnamon and cumin. Cook until golden brown and crisp, about 3 minutes per batch. Repeat with remaining tortillas. Set aside.SAUCE**: (You might have left overs depending on how hot you like your chilaquiles - taste test!) Position an oven rack 6 inches below the heating element and heat oven to broil. Place tomatoes, garlic, jalapeno and onion on a baking sheet with tomatoes cut side down. Place under broiler, turning occasionally as tomato skins start to blister and blacken, broil for about 10 minutes. Transfer roasted vegetables to a blender or food processor. Add 1/4 to 1/2 cup water, oregano, sesame seeds and chipotle peppers and puree until smooth. Set aside.Add the desired amount of the tomato-chipotle mixture back to the skillet with the soyrizo and tofu. Be sure to taste test mixture. Bring to a simmer, cooking 5 to 10 minutes. Add about 3 to 4 handfuls of tortilla chips and stir to combine. Cook for a minute or two to allow the chips to soften slightly. Add the desired amount of Daiya cheese (I like to add a bit more than 4oz) and cook till melted (another 2-4 min). Place on a platter and garnish with cilantro and radishes Serving Size:?6

The nutritional information for Vegan Chilaquiles is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 292.0

• Total Fat: 13.5 g
• Cholesterol: 0.0 mg
• Sodium: 293.1 mg
• Total Carbs: 34.3 g
• Dietary Fiber: 7.2 g
• Protein: 12.7 g

Vegan Chilaquiles is Mexican cuisine.

The dietary needs meet for Vegan Chilaquiles is Vegan