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 1/2 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!
Notes
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!