This vegan chilaquiles is the perfect hearty vegan breakfast! Tortilla chips baked in enchilada sauce and vegan queso cheese sauce with tofu egg scramble and beans. It’s packed with protein, hearty, and one of my favorite savory breakfasts!
I had a similar dish at a new plant-based restaurant in San Francisco called Wildseed. It’s so exciting to see new 100% plant-based restaurants popping up. It makes dining out much more enjoyable and gives me all sorts of inspiration for recipes of my own to try! They also have an amazing corn cake dish that I’m going to have to recreate. Stay tuned.
In their chilaquiles, they used the Just Egg. If you haven’t had it yet, I definitely recommend trying!
I should preface this recipe with a disclaimer: the recipe card looks intimidating but I promise this is so easy! Best tip I have for you is to have your nacho cheese and cashew sour cream ready at least the night before you plant to make these vegan chilaquiles. You can even freeze the nacho cheese!
If you make the components needed ahead of time, this recipe can be put together in a matter of minutes!
how to assemble your vegan chilaquiles
First, roast your diced potatoes in a large oven safe skillet for 15 minutes or until tender. Make sure you dice your potatoes fairly small so they cook quickly!
Then scoot the potatoes to one half of the skillet and carefully prepare the Silken Tofu Scrambled Eggs in the other half.
Once your silken tofu scramble is warmed through, remove the breakfast potatoes and silken tofu from heat and place on a plate.
In the same skillet, add in the chips and pour over the enchilada sauce and vegan queso.
Next layer in the breakfast potatoes, tofu scramble, and black beans! You can use canned beans but I used my tried and true Instant Pot Black Beans. I’m a bit biased, but they are so much better than canned beans. And cheaper.
Finally, layer on a bit more nacho cheese and bake for 15 minutes!
Once baked, it’s time for the fun part…the toppings!
This recipe is guaranteed to be a show stopper. It would be so fun to serve as a vegan brunch option or even for dinner. Breakfast for dinner anyone?
- 1 tablespoon avocado oil
- 2 cups gold potatoes - diced
- 3 cups black beans - about 2 cans
- 1 silken tofu scrambled eggs recipe
- 2 cups red enchilada sauce
- 4 cups Tortilla chips
Vegan Queso Sauce
- 1 cups gold potatoes - diced
- ½ cup sweet potato - diced
- ½ cup carrots - diced
- ½ cup water
- ¼ cup cashew sour cream
- ¼ cup salsa
- 1 tablespoon all purpose flour - substitute arrowroot flour if gluten free
- 1 tablespoon lemon juice
- 1 tablespoons pickled jalapeño nacho slices (mild) - omit if you are using a spicy salsa
- ½ tsp garlic powder
- avocado - sliced
- red onion
- cashew sour cream - substitute vegan yogurt
- Preheat the oven to 375 degrees, Fahrenheit.
- In a large oven safe skillet over medium heat, sauté the diced potatoes in one tablespoon avocado oil and a dash of salt and pepper for 15 minutes or until tender.
- Once tender, scoot the potatoes to one half of the skillet so they continue to brown and prepare the silken tofu scrambled eggs on the other half. Silken Tofu Scrambled Egg Instructions here.
- Once the tofu is warmed through, remove the potatoes and tofu and set aside on a plate.
- In the same skillet, cover the bottom of the skillet with tortilla chips.
- Pour 2 cups of enchilada sauce and 1 ½ cups vegan queso sauce over the chips. If you want the chips extra soft, toss the chips in the queso/enchilada sauce mixture until completely coated. If you want slightly crispier chips just leave it layered.
- Next layer on the breakfast potatoes, tofu scramble, and 2 cans of black beans (about 3 cups if cooked from dry).
- Add another half cup of queso cheese sauce on top of the black beans and bake on middle rack for 15 minutes.
- Finally, top with your favorite toppings. I used pico de gallo, avocado slices, cashew sour cream, and cilantro. Enjoy immediately!
Vegan Queso Sauce Cooking Instructions:
- Add the potato, sweet potato and carrot to boiling water and boil until potatoes are cooked through (about 10 minutes). Don't over cook the potatoes or the starches will make your cheese too gummy!
- Once cooked through, drain the potato, sweet potato and carrot and add to the blender. Tip: If you made cashew sour cream in the blender right before this, feel free to blend the nacho cheese without cleaning blender in between.
- Next blend all of the nacho cheese ingredients together in a high speed blender until completely smooth.
- Store in the refrigerator for up to 7 days. Also freezes well!
- Note: This is NOT an authentic chilaquiles recipe by any means. It is simply inspired by a version of chilaquiles I had at a plant-based restaurant in San Francisco. For a more authentic take and cooking method, please see How to Cook Mexican Chilaquiles.
- Best served fresh but you can reheat it.
- Prep time does not account for making the vegan queso sauce or cashew sour cream. This can be done ahead of time to make this quick and easy!
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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