About the Recipe
For a quick and satisfying vegan meal, make this Chilaquiles Verdes recipe using our Black Bean & Sunflower Seed Tempeh Chorizo. We warm up corn tortilla chips in a bright and flavorful salsa verde until they soften to perfection. Then add our tempeh chorizo and top with vegan crema, queso fresco, pickled red onion, cilantro, avocado, and a squeeze of fresh lime juice. Serve for breakfast, lunch, or dinner!
5-6 oz. Corn Tortilla Chips
2 Tbsp Canola Oil, divided
7-9 Medium Tomatillos (1 lb), husks removed
1/2 Medium Onion,cut in half
2 Cloves Garlic, unpeeled
1/4 cup Cilantro, chopped
8 oz. Don Felipe Black Bean & Sunflower Seed Tempeh Chorizo
Vegan queso fresco or queso cotija
Pickled red onions
Preheat oven to Broil. Line a baking sheet with aluminum foil or parchment paper.
Place tomatillos, onion, garlic, and jalapeño on the sheet and drizzle with 1 tablespoon of canola oil. Turn to evenly coat. Broil for about 10 minutes, carefully turning ingredients with tongs after 5 minutes–until charred. Remove from oven and allow to slightly cool.
Peel the garlic. Remove the stem from the jalapeño, and for a milder spice remove the seeds.
While the sauce cools, prepare the chorizo. Heat a skillet over medium heat. Add 1 tablespoon of canola oil, then add the Black Bean & Sunflower Seed Tempeh Chorizo to the skillet. Cook until heated through, about 3-4 minutes, gently breaking up the chorizo with a wooden spoon as it cooks. Set aside with the other toppings.
Add the cooled, charred vegetables to a blender or food processor. Add in the chopped cilantro. Season to taste with salt and pepper. Blend or process until smooth. Season with more salt and pepper if needed.
Heat a large sauté pan over medium low heat. Pour in the blended sauce. Simmer sauce for about 5 minutes, then add in the corn tortilla chips. Mix well for a few minutes to coat the chips with sauce.
Divide the chilaquiles verdes evenly onto two dinner plates. Scatter the Black Bean & Sunflower Seed Tempeh Chorizo over the top of each plate of chilaquiles.
Drizzle with the crema, and top with vegan queso, pickled red onions, cilantro, and sliced avocado. Add a squeeze of fresh lime juice and enjoy immediately!