Steps to Prepare Speedy Vegetarian Green Chili Chilaquiles

Steps Making Recipes Vegetarian Green Chili Chilaquiles using 16 ingredients and 6 steps

Vegetarian Green Chili Chilaquiles – Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, vegetarian green chili chilaquiles. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious. Vegetarian Green Chili Chilaquiles is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Vegetarian Green Chili Chilaquiles is something which I have loved my entire life. They are nice and they look wonderful. To begin with this recipe, we have to prepare a few components. You can cook vegetarian green chili chilaquiles using 16 ingredients and 6 steps. Here is how you cook it.

You can have Vegetarian Green Chili Chilaquiles using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegetarian Green Chili Chilaquiles

  1. Prepare 6 corn tortillas.
  2. Prepare 1 Tbsp. olive oil.
  3. You need to taste sea salt.
  4. Prepare 1 tsp. chili powder.
  5. You need 1 tsp. sugar.
  6. It’s 1/2 onion, sliced.
  7. It’s 1 clove garlic, minced.
  8. You need 1/2 tsp. ground cumin.
  9. Prepare 1 C. cooked black beans.
  10. Prepare 2 hatch green chiles.
  11. You need 1 C. cegetable stock.
  12. Prepare to taste salt and pepper.
  13. It’s Toppings.
  14. You need Cotija cheese.
  15. Prepare cilantro.
  16. Prepare jalapeños, sliced.

Vegetarian Green Chili Chilaquiles instructions

  1. Preheat oven to 400°F. Slice tortillas into strips. Spread in a single layer on a large baking sheet. Drizzle with the olive oil and sprinkle with sea salt, chili powder, and sugar. Bake for 10- 15 minutes. Will crisp up while cooling..
  2. In a large skillet over medium-high heat add the oil, and onion. Saute for 5 minutes until the onions are soft and translucent. Add in the garlic cook another 1 minute..
  3. Add cumin. Sauté 1 minute until fragrant. Add black beans and Hatch green chiles. Stir to combine..
  4. Add the baked tortilla strips onto the skillet. Pour 1/2 C. Broth over the strips. Press in the tortilla strips. Add more broth as needed. Should be moist not soupy..
  5. Season with salt and pepper. Top with cojita cheese, cilantro, and jalapeños if desired..
  6. Cook eggs to your preference. (I crack an egg into a cold pan season with salt and pepper, cover with lid and turn heat to medium and cook until desired doneness. I like mine runny. 😋).

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