Skillet Chickpea Chilaquiles
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!"
Servings: 6 people
Ingredients
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
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
Instructions
- 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.
Notes
Reprinted with permission from Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2019.