These vegan chilaquiles are sure to hit the spot any time of day—for brunch, dinner, or even a late night snack! Loaded with protein, and topped with gorgeous veggies, they’ll be a perfect addition to your Meatless Monday repertoire.
The past few weeks have been a real doozy around here. At the end of January Irving and I had the opportunity to head up to Whistler with some of his co-workers for a much needed getaway! 36 hours after we left on our adventure, we got the call that no parent wants to get—Jonny had fallen at a birthday party and had broken his arm, and he would need surgery to pin it back together. Yikes! Back home we went. Jonny’s surgery went well, and he’s now in a cast from his knuckles to his shoulder for 4 weeks, with another 4 weeks in a splint….and no physical activity during that time. Cool, cool, 5 year old boys love sitting still, so this will be easy, right? Did I mention that we’ve had a few snow days, and a week of parent teacher conferences too? There have been 5 (yes, F I V E) days that both of my kids have attended a full day of school at the same time since December. It’s been kind of exhausting around here. And that has left me turning to some quickie meals for dinner.
Which brings me to my friend Jenn’s new cookbook Meatless Monday Family Cookbook. It’s packed full of easy weeknight meals that you and your family will love! Jenn is an equally busy mom to three kiddos, so she knows what the dinner time rush hour looks like. Jenn’s book has lots of great recipes like tacos, pasta dishes (Butternut Squash Mac & Cheese!), veggie burgers, and even breakfast dinners that are kid approved! The feature I might like best is her “kids in the kitchen” call out. Whenever there is a good spot for your kiddo to help, she’s got a little icon on the page, with a description of what their job could be. My kids love cooking with me, and it’s so good for them! Get them involved!
Irving and I have a good friend who grew up in Mexico, and she is just the best cook. She’s made so many delicious meals for us over our many years of friendship. One dish that stands out to me is her chilaquiles. Chilaquiles is a traditional Mexican dish that combines a tomato based sauce with tortillas, all cooked up in a big skillet. She served it to us for breakfast when we visited once, after a night of….some indulgence! It hit the spot and was so delicious!
When I got my copy of Meatless Monday I was really excited to try Jenn’s vegan chilaquiles recipe. Her’s might not be quite so authentic, but it was so simple to put together, and really tasty! She uses store bought tortilla chips for a quick and easy shortcut. The addition of chickpeas makes it much more filling, and suitable for a meal. You could also serve this as an appetizer, sort of like nachos, if you prefer. Either way it will be yummy!
More recipes from Meatless Monday
- Vegan Cauliflower Steaks with Lentils and Romesco Sauce
- Vegan Mushroom Stew
- Vegan Thai Sweet Potato Curry
- BBQ Chickpea and Veggie Bowls
MORE VEGAN COOKBOOK FAVES
I keep company with some really awesome vegan cooks! Check out some of my other cookbook reviews!
- Fried Tofu with Hoisin and Peanut Sauce Noodles
- Speedy Black Bean Burgers — No Excuses Detox Review
- Teriyaki Veggie Burgers from The Vegan 8
- Smoky Skillet BBQ Baked Beans (Vegan Baked Beans)
- Vanilla French Toast with Strawberry Sauce
- Black and White Cookies from NYC Vegan
- Kim Chi Bowl with Red Curry Almond Sauce
- Cauliflower Curry Grill Packets from Vegan Yack Attack On The Go!
- Banana Berry Fresh Smoothie
Let’s Make Skillet Chickpea Chilaquiles!
Are you ready for a quick and easy meal? Let’s make some vegan Chilaquiles. You’re just 30 minutes away from a Meatless Monday dinner that your whole family will love!
Skillet Chickpea Chilaquiles
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 tortillas chips
- ½ cup vegan ranch dressing
- ¼ cup thinly sliced radishes
- ¼ cup diced red onion
- ¼ cup chopped fresh cilantro
- 1 avocado sliced
- 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 for 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.