Vegan Chilaquiles Verdes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan chilaquiles verdes made with baked tortilla chips, homemade salsa verde, and cashew-based sour cream. This gluten-free, protein-rich dish is naturally meatless and works for any meal of the day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 pound tomatillos (about 8 medium)
- ½ jalapeno (seeded, use a full one for a spicier salsa)
- ½ medium white onion (dice the rest to garnish)
- 2 garlic cloves
- ¼ cup cilantro leaves
- ¼ cup water
- 3 tablespoons lime juice
- ½ teaspoon sea salt (or more to taste)
- 8 medium-size tortillas (cut into wedges, corn or grain-free, like Siete)
- Avocado oil or olive oil (for brushing on the tortillas)
- OR
- 2-3 large handfuls of tortilla chips (use Siete for grain-free)
- 1 cup raw cashews (soaked in water for an hour, drained and rinsed before using)
- ½ to ¾ cup hot water
- 2 tablespoons lime juice
- ½ teaspoon apple cider vinegar
- ¼ to ½ teaspoon sea salt
- ½ cup cooked pinto or black beans (leave out if doing paleo-option)
- 1 ripe avocado (diced)
- 1 lime (quartered)
- Diced white onion
- Cilantro
At a glance
PER SERVING · TIME 1490M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 24h 30m
- Cook
- 20m
- Sodium
- 113mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1310mg
- Calcium
- 121mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 1470M
- SODIUM
- 113MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.