Alison Bickel
Easy Vegan Skillet Chickpea Chilaquiles
Crispy tortilla chips in a bath of saucy Southwest flavors pretty much equals our ultimate comfort food meal.
March 13, 2024
Get brunch ready in a flash with this flavorful and super simple recipe from Jenn Sebestyen’s The Meatless Monday Family Cookbook. Our tip? Serve fresh for extra crispy chips!
What you need:
For the chilaquiles:
2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
1½ tablespoons chili powder
2 teaspoons cumin
2 teaspoons dried oregano
1 (15-ounce) can chickpeas, rinsed, drained, and roughly chopped
1 cup fresh corn kernels
1 (28-ounce) can crushed tomatoes
1½ teaspoons salt
8 cups unsalted corn tortilla chips
For garnish:
½ cup vegan ranch dressing
¼ cup thinly sliced radishes
¼ cup diced red onion
¼ cup chopped fresh cilantro
1 avocado, sliced
What you do:
- For the chilaquiles, in a large skillet over medium heat, warm oil. Add onion and sauté for 5 minutes until soft and translucent. Add garlic, chili powder, cumin, and oregano and sauté for 1 minute until fragrant. Add chickpeas, corn, tomatoes, and salt, and simmer 10 minutes until hot. Add tortilla chips and gently stir to coat.
- Remove pan from heat. Drizzle with ranch dressing and sprinkle evenly with radishes, red onion, and cilantro. Top off with avocado and serve warm.
For more plant-based recipes like this, read:
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