Get brunch prepared in a flash with this flavorful and tremendous easy recipe from Jenn Sebestyen’s The Meatless Monday Household Cookbook. Our tip? Serve recent for further crispy chips!
What you want:
For the chilaquiles:
2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
1½ tablespoons chili powder
2 teaspoons floor cumin
2 teaspoons dried oregano
1 (15-ounce) can chickpeas, rinsed, drained, and roughly chopped
1 cup recent corn kernels
1 (28-ounce) can crushed tomatoes
1½ teaspoons salt
8 cups unsalted corn tortilla chips
For garnish:
½ cup vegan ranch dressing
¼ cup thinly sliced radishes
¼ cup diced pink onion
¼ cup chopped recent cilantro
1 avocado, sliced
What you do:
- For the chilaquiles, in a big skillet over medium warmth, heat oil. Add onion and sauté 5 minutes till mushy and translucent. Add garlic, chili powder, cumin, and oregano and sauté 1 minute till aromatic. Add chickpeas, corn, tomatoes, and salt, and simmer 10 minutes till scorching. Add tortilla chips and gently stir to coat.
- Take away pan from warmth. Drizzle with ranch dressing and sprinkle evenly with radishes, pink onion, and cilantro. High off with avocado and serve heat.
For extra plant-based recipes like this, learn:
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