Chilaquiles originated as a way to use leftover tortillas the morning after a big meal, but this taco-inspired version would be perfect at any time of day. Here, crispy tortilla chips are smothered in a tangy homemade salsa and topped with hearty quinoa infused with the smoky, spicy flavors of Southwest seasoning. Creamy black beans add extra substance while fresh cilantro and scallions dial up the herbal aromas of this mouthwatering dish. Feel free to top with a drizzle of your favorite hot sauce, and dig in!

For more vegan Mexican-inspired breakfast recipes, check out these tasty ideas:

By Ellen Boeke,

Ingredients

  • 3 6-inch corn tortillas, cut into wedges
  • 1 14.5-oz. can no-salt-added fire-roasted diced tomatoes
  • 1½ cups low-sodium vegetable broth or water
  • ½ cup chopped onion
  • 1 small jalapeño chile, halved and seeded, if desired
  • 2 cloves garlic, halved
  • ½ teaspoon salt
  • 3 cups cooked red or tricolor quinoa
  • 1 tablespoon nutritional yeast
  • 1 tablespoon salt-free taco seasoning
  • 1 teaspoon smoked paprika
  • 1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
  • ½ cup sliced scallions
  • Chopped fresh cilantro

Instructions

  • Preheat oven to 400°F. Spread tortilla wedges on a baking sheet. Bake 10 to 12 minutes or until toasted.
  • In a blender combine undrained tomatoes, 1 cup of the broth, the onion, jalapeño, garlic, and salt. Cover and blend until smooth. Transfer to a large nonstick skillet. Cook over medium 8 to 10 minutes or until slightly thickened. Stir in tortilla wedges until coated. Cook 2 minutes or until heated through.
  • Meanwhile, in a medium saucepan combine quinoa, the remaining ½ cup broth, the nutritional yeast, taco seasoning, and smoked paprika. Cook over medium 4 to 5 minutes or until broth is mostly absorbed.
  • Spoon quinoa mixture into shallow dishes. Top with tortilla mixture, beans, scallions, and cilantro.
tags:

Comments (0)

(0 from 0 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *

About the Author

Ellen Boeke headshot

About the Author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor's of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
See More from this Author

Free Download

Free 5-day meal plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.

Placeholder image

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.