Easy Vegan Chilaquiles Rojas
The perfect amount of crunch and heat. Plant-based, and vegan.
This easy one-pot chilaquiles rojas (chilaquiles rojos) recipe with black bean and soyrizo is the perfect filling main dish to cook for brunch. For other brunch recipes check out my pop-up bagels and cinnamon pancake recipes.
How to make chilaquiles rojas?
Chilaquiles is a traditional Mexican breakfast dish served with tortillas. I’ve seen it in Mexico served with either red (salsa rojas) or green (verdes) sauce and topped with queso fresco, fresh guacamole, and a fried egg.
Rojas sauce is a red sauce traditionally made with tomatoes, chiles, onions, and garlic. This easy version of rojas salsa uses canned tomatoes and chipotle pepper in adobo sauce.
My favorite part of the dish is the crunchy texture of the tortilla chips (hint, the thicker the better). I first discovered chilaquiles at the late age of 26 when I visited Mexico City for the first time. I say late because if I had known about chilaquiles when I was younger I would have made this on rotation *much sooner*.
Make it vegan.
When I started eating more plant-based, I pretty much had forgotten about chilaquiles but rediscovered it after ordering it at one of my favorite plant-based restaurants in San Francisco, Wildseed. After that one time I quickly developed my own version after finding soyrizo at my local Trader Joe’s. Black bean is also a great addition for some extra protein and fiber; one can contains around 25 grams of protein and 14 grams of fiber.
I don’t even miss the egg but you can also top it off with a tofu scramble or egg substitute like Just Egg.
Prefer to watch?
Easy Vegan Chilaquiles Rojas
Pin this RecipeEquipment
- 1 cooking pan medium size
- 1 emulsion blender (or use a blender that can blend hot foods)
Ingredients
- 15 oz canned black beans 1 can or sub cooked black beans
- 14.5 oz canned diced tomatos 1 can
- 3 chipotle peppers in adobo sauce I find 2 chipotle peppers produces a mild spice level. For spicier add 3-4
- 12 oz soyrizo I prefer Trader Joe's!
- 1 onion small
- 4 cloves garlic
- ½ tsp cumin
- ¼ tsp chile powder
- 1 lime
- ½ cup chopped cilantro
- ¼ tsp salt to taste
- 2 tbsp vegetable oil
- 1 bag tortilla chips
Instructions
- Dice the onions and garlic.
- Rinse and drain the canned black beans.
- Heat up the oil in a cooking pan over medium heat. When the oil is ready, saute the diced onions and garlic in the oil until onions start to become translucent, about 3 minutes.
- Add cumin, chili pepper, salt, and chipotle peppers. Saute together for about 1 minute until everything is well coated. If the onions and garlic are burning turn the heat down to low-medium.
- Pour in the canned diced tomatoes and mix well using a wooden spatula to scrape any pieces that are caramelizing at the bottom of the pan. Let the flavors cook together for another minute.
- Blend everything in the pan together using an emulsion blender. This creates a smooth rather than chunky texture.
- Remove the casing from the soyrizo and add it into the chipotle tomato sauce. Cook and simmer for about 5 minutes. Add the black beans and cook for another 5 minutes.
- Serve with lime juice and cilantro over a bead of tortilla chips.
