Vegan Chilaquiles Rojos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan take on the classic Mexican breakfast of crispy tortilla chips in a spiced tomato sauce, topped with beans, herbs, and seeds. Flavorful and satisfying any time of day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 cup raw cashews, soaked overnight (or for about 8 hours)
- 1/2 of a chipotle pepper in adobo sauce
- 1/3–1/2 cup water
- 1 clove garlic, roughly chopped
- Juice of 1 lime
- 2 tablespoons nutritional yeast
- ¼ teaspoon salt
- 1/2 of a medium white onion, diced
- 2 cloves garlic, minced
- ~3 tablespoons water, to sauté
- ¼ cup vegetable broth
- 1 (28 oz.) can fire roasted whole tomatoes
- 1 tablespoon chili powder
- 1/2 tablespoon tomato paste
- 1 teaspoon cumin
- 1/2 teaspoon pink Himalayan salt
- 1 teaspoon hot sauce of choice
- ¼ teaspoon dried oregano
- Pinch of cinnamon (trust me!)
- Freshly ground black pepper, to taste
- ~6 cups tortilla chips (or any of choice, gluten-free as needed)
- 1 Roma tomato, diced
- 1/2 cup cilantro, roughly chopped
- Lime wedges
- ~ 1 cup homemade pinto beans, drained
- 2 tablespoons pumpkin seeds
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 1036mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 781mg
- Calcium
- 119mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1036MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.