Hello there! I’m Jenny, and I’m excited to share with you my go-to recipe for a Vegan Breakfast Chilaquiles Casserole. This dish combines crunchy tortilla chips, savory salsa, and a rich, flavorful vegan cheese sauce, all baked to perfection. It’s a fantastic way to start your day with a burst of flavor and nutrition!
My family and I love enjoying this casserole on weekend mornings when we have a bit more time to savor our breakfast. It’s become a brunch favorite at our house, especially when we have guests over. I remember making it for a family gathering and seeing everyone’s faces light up—it’s always a hit!
Servings: 6
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Cuisine: Mexican
Ingredients
- 8 corn tortillas, cut into triangles
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 cup chopped bell peppers (any color)
- 2 cups salsa (red or green)
- 1 cup vegan shredded cheese
- 1 cup cashew cream (blend 1 cup soaked cashews with 1/2 cup water until smooth)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (for garnish)
- 1 avocado, sliced (for garnish)
Equipment/Utensils
- Mixing bowls
- Skillet
- Baking dish (9×9 inch)
- Spatula
- Knife and cutting board
Preparation Steps
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Tortilla Chips: In a large skillet, heat olive oil over medium heat. Add the tortilla triangles and cook until they’re crispy and slightly golden. Remove from heat and set aside.
- Prepare Vegetables: In the same skillet, add chopped onions and bell peppers. Sauté for about 5 minutes until they’re softened and fragrant.
- Make Sauce: In a mixing bowl, combine the salsa, cashew cream, cumin, chili powder, garlic powder, onion powder, smoked paprika, and salt and pepper. Mix well.
- Combine Ingredients: In a large bowl, mix the crispy tortilla chips with the sautéed vegetables. Pour the sauce over the mixture and stir until the chips are well coated.
- Assemble Casserole: Transfer the mixture to a greased 9×9 inch baking dish. Sprinkle the vegan shredded cheese on top.
- Bake: Bake in the preheated oven for 25-30 minutes until the casserole is bubbly and the cheese is melted and slightly browned.
- Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and avocado slices before serving.
Nutritional Information (per serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 9g
Vitamins and Minerals (per serving)
- Vitamin A: 15%
- Vitamin C: 25%
- Calcium: 15%
- Iron: 10%
- Folate: 12%
This Vegan Breakfast Chilaquiles Casserole is a delightful way to enjoy a Mexican-inspired breakfast with a vegan twist. It’s perfect for feeding a crowd or just enjoying a hearty meal with your family. I hope you love it as much as we do!
Vegan Breakfast Chilaquiles Casserole
Hello there! I’m Jenny, and I’m excited to share with you my go-to recipe for a Vegan Breakfast Chilaquiles Casserole. This dish combines crunchy tortilla chips, savory salsa, and a rich, flavorful vegan cheese sauce, all baked to perfection. It’s a fantastic way to start your day with a burst of flavor and nutrition!
Ingredients
- 8 corn tortillas cut into triangles
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 cup chopped bell peppers any color
- 2 cups salsa red or green
- 1 cup vegan shredded cheese
- 1 cup cashew cream blend 1 cup soaked cashews with 1/2 cup water until smooth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro for garnish
- 1 avocado sliced (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Tortilla Chips: In a large skillet, heat olive oil over medium heat. Add the tortilla triangles and cook until they’re crispy and slightly golden. Remove from heat and set aside.
- Prepare Vegetables: In the same skillet, add chopped onions and bell peppers. Sauté for about 5 minutes until they’re softened and fragrant.
- Make Sauce: In a mixing bowl, combine the salsa, cashew cream, cumin, chili powder, garlic powder, onion powder, smoked paprika, and salt and pepper. Mix well.
- Combine Ingredients: In a large bowl, mix the crispy tortilla chips with the sautéed vegetables. Pour the sauce over the mixture and stir until the chips are well coated.
- Assemble Casserole: Transfer the mixture to a greased 9×9 inch baking dish. Sprinkle the vegan shredded cheese on top.
- Bake: Bake in the preheated oven for 25-30 minutes until the casserole is bubbly and the cheese is melted and slightly browned.
- Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and avocado slices before serving.
Notes
Nutritional Information (per serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 9g
Vitamins and Minerals (per serving)
- Vitamin A: 15%
- Vitamin C: 25%
- Calcium: 15%
- Iron: 10%
- Folate: 12%
