Easy Vegan Skillet Chickpea Chilaquiles
Crispy tortilla chips in a bath of saucy Southwest flavors pretty much equals our ultimate comfort food meal.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spatula
- Plate
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1½ tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 (15-ounce) can chickpeas, rinsed, drained, and roughly chopped
- 1 cup fresh corn kernels
- 1 (28-ounce) can crushed tomatoes
- 1½ teaspoons salt
- 8 cups unsalted corn tortilla chips
- ½ cup
- vegan ranch dressing
- ¼ cup thinly sliced radishes
- ¼ cup diced red onion
- ¼ cup chopped fresh cilantro
- 1 avocado, sliced
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