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Cutting Lime

Chilaquiles Verdes

Prep Time:

15 Minutes

Cook Time:

30-45 Minutes


2-4 Servings



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 Jalapeño

  • 1/4 cup Cilantro, chopped


  • 8 oz. Don Felipe Black Bean & Sunflower Seed Tempeh Chorizo

  • Almond crema

  • Vegan queso fresco or queso cotija

  • Pickled red onions

  • Cilantro

  • Avocado

  • Lime


Step 1

Preheat oven to Broil. Line a baking sheet with aluminum foil or parchment paper.

Step 2

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.

Step 3

Peel the garlic. Remove the stem from the jalapeño, and for a milder spice remove the seeds.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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!

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