Vegan Chilaquiles Recipe
These vegan chilaquiles feature crispy baked tortilla chips smothered in homemade salsa and topped with a zesty mix of quinoa and black beans. Get the recipe!
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Cooking tools:
- Blender
- Nonstick skillet
- Saucepan
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Spatula
- Spoon
- Mixing bowl
Ingredients
- 3 6-inch corn tortillas, cut into wedges
- 1 14.5-oz. can no-salt-added fire-roasted diced tomatoes
- 1½ cups low-sodium vegetable broth or water
- ½ cup chopped onion
- 1 small jalapeño chile, halved and seeded, if desired
- 2 cloves garlic, halved
- ½ teaspoon salt
- 3 cups cooked red or tricolor quinoa
- 1 tablespoon nutritional yeast
- 1 tablespoon salt-free taco seasoning
- 1 teaspoon smoked paprika
- 1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
- ½ cup sliced scallions
- Chopped fresh cilantro
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