Easy Vegan Chilaquiles Verdes

Crispy tortilla chips are tossed in spicy green salsa and garnished with onions, crema, cilantro, queso fresco, and more.

45 minveganTomatilloMexicanbreakfastplant-basedgluten-free

Add the tomatillos, habaneros, and onions to a large pot with enough water to cover them. Bring to a low boil, then reduce the heat to simmer for 10-12 minutes, or until the tomatillos just turn color. Drain the water.
Stem the habaneros and add all drained vegetables along with the garlic, cilantro, vegetable broth, and salt to a food processor or blender. Mix to your preferred texture, approximately 30-60 seconds.
Heat 1 tablespoon of olive oil in the same pot over medium-low and slowly pour the salsa verde back in. Add a few sprigs of epazote, and simmer for another 10-12 minutes, or until slightly thickened.
Heat 2-3 inches of vegetable oil in a large pot over medium (the oil should be at 350-375°F). Cut corn tortillas into triangles and fry in batches until crispy and golden. Season immediately after frying.
Toss a few tortilla chips in the salsa verde and plate them immediately. Top with your favorite garnishes such as vegan queso fresco, vegan cotija, Mexican crema, fresh onions, cilantro, and avocado.