Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegetarian green chili chilaquiles. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vegetarian Green Chili Chilaquiles is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Vegetarian Green Chili Chilaquiles is something that I have loved my entire life.

In the interest of all things delicious, we proudly present a stupidly good all veggie version of chilaquiles. But trust us - it's so good even your. chili peppers, some pickled chilies. A great way to use leftover veggies, this vegetarian stew is a delicious combination of carrots, celery, potatoes, squash, spinach, and green chiles.

To begin with this recipe, we have to first prepare a few ingredients. You can cook vegetarian green chili chilaquiles using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegetarian Green Chili Chilaquiles:

1. Prepare 6 corn tortillas
2. Make ready 1 Tbsp. olive oil
3. Take to taste sea salt
4. Get 1 tsp. chili powder
5. Make ready 1 tsp. sugar
6. Make ready 1/2 onion, sliced
7. Prepare 1 clove garlic, minced
8. Prepare 1/2 tsp. ground cumin
9. Get 1 C. cooked black beans
10. Make ready 2 hatch green chiles
11. Take 1 C. cegetable stock
12. Take to taste salt and pepper
13. Prepare Toppings
14. Prepare Cotija cheese
15. Get cilantro
16. Take jalapeños, sliced

I doubled the green chilis and would do that again. We used it to smother bean and cheese burritos. I have been meaning to make veggie green chili for years and just finally thought to search on Recipezaar. The word chilaquiles comes from the Nahuatl language, meaning chilis and greens.

Steps to make Vegetarian Green Chili Chilaquiles:

1. Preheat oven to 400°F. Slice tortillas into strips. Spread in a single layer on a large baking sheet. Drizzle with the olive oil and sprinkle with sea salt, chili powder, and sugar. Bake for 10- 15 minutes. Will crisp up while cooling.
2. In a large skillet over medium-high heat add the oil, and onion. Saute for 5 minutes until the onions are soft and translucent. Add in the garlic cook another 1 minute.
3. Add cumin. Sauté 1 minute until fragrant. Add black beans and Hatch green chiles. Stir to combine.
4. Add the baked tortilla strips onto the skillet. Pour 1/2 C. Broth over the strips. Press in the tortilla strips. Add more broth as needed. Should be moist not soupy.
5. Season with salt and pepper. Top with cojita cheese, cilantro, and jalapeños if desired.
6. Cook eggs to your preference. (I crack an egg into a cold pan season with salt and pepper, cover with lid and turn heat to medium and cook until desired doneness. I like mine runny. 😋)

The beauty of chilaquiles is they are completely customizable. Serve with a scrambled or fried egg on top, or with cheese, shredded chicken, or roasted veggies — the options are endless. Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans or nopalitos. My mother grew up with her mother making them with green chile tomato salsa and grated longhorn cheese, a Tex Mex.

So that is going to wrap it up for this special food vegetarian green chili chilaquiles recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!