An updated version of this recipe is also in my book, Plant-Based on a Budget.
The name chilaquiles is derived from the Nahuatl (the language of the Aztecs in Mexico) word chil-a-quilitl which means “herbs or greens in chile broth.”
It used to be one of my favorite breakfast dishes as a child. It’s traditionally made with eggs and cheese, but since I no longer eat those things I did my best to improvise on this tasty plant-based version. Like a lot of our other dishes, this Chilaquiles recipe can be changed using the produce you have on-hand. As long as you have the tofu, the tortillas, and the spices, you can really add any other veggies (i.e. chopped spinach, corn, diced tomatoes, canned or fresh jalapeños, etc).
If you’re on a time crunch, you can also replace the tortillas with a generous handful of tortilla chips.
Keyword avocado, beans, breakfast, chilaquiles, chilaquiles verde, comino, extra firm tofu, gf, gluten free, glutenfree, ground cumin, how to make chilaquiles, los chilaquiles, mexican, plant-based, receta, recetas de chilaquiles, salsa chilaquiles, tofu, vegan, vegano, vegetarian
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 2to 4 servings
Author Toni Okamoto
116-ounce block of extra firm tofu, pressed
2tablespoonsof vegetable oil
4corn tortillascut into small strips
1tablespoonof ground cumin
1teaspoonof chili powder
115-ounce can of pinto beans
Bottle of salsayour choice of red or green
Fresh cilantrominced for garnish (optional)
In a large frying pan over medium-high heat, heat the oil and fry the tortilla strips for about 1 minute on each side. Once tortillas are crispy, add onions and garlic and saute until onions are translucent.
Add tofu, cumin, chili powder, cilantro, salt, and cook on medium-high for five minutes stirring frequently. Stir in the pinto beans.
Serve and garnish with drizzled salsa, avocado slices, and fresh cilantro