From Jenn: "I am a huge chips and salsa addict, and this dish is kind of like eating nachos for dinner, so I could pretty much eat this every day. Crispy tortilla chips in a bath of saucy southwest flavors—it's like my dream come true. I eat these chilaquiles with a knife and fork, but my kids like to get right in there with their hands and get messy. Whatever floats your boat!"
Course: Appetizer, Entree
Keyword: 30 minute meal
Author: Jenn Sebestyen
For the chilaquiles:
115-ounce canchickpeas, rinsed, drained, and roughly chopped
1cupfresh corn kernels
128-ounce can crushed tomatoes
8cupsunsalted corn tortillas chips
½cupvegan ranch dressing
¼cupthinly sliced radishes
¼cupdiced red onion
¼cupchopped fresh cilantro
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.