Today I’m sharing the recipe for one of Thomas’s favorite meals I make us inspired by Gracias Madre. This vegan chilaquiles recipe is a standout dish that’ll kick Taco Tuesday to the curb with its breeziness to make and crowd pleasing flavors.
Every time we go to LA and eat at Gracias Madre, we are instantly reminded of how truly delicious vegan Mexican food is. I almost always order sweet potato flautas while Thomas gets their chilaquiles with cashew cream and a side of beans. Since we don’t have Gracias Madre in San Diego, I knew I had to recreate both. I’ve already successfully recreated the flautas and shared the recipe on Organic Authority so I knew it was time to conquer the chilaquiles recipe.
Using my salsa verde recipe, I’ve finally figured out how to create chilaquiles at home. With a drizzle of cilantro cashew cream and a side of refried beans with chiles, these are restaurant quality. Plus, they are easy to make! The cashew cream can be made in advance leaving you with only the sauce to make. We use Amy’s organic vegetarian refried beans which also help save time in the kitchen!
Vegan Gluten-Free Chilaquiles Recipe
For the salsa verde:
10 tomatillos, husks removed
2 garlic cloves
1 jalapeno, sliced vertically
2 cups low sodium vegetable broth
1/4 cup cilantro
1/2 teaspoon sea salt
For the chilaquiles:
12-ounce bag of non-GMO corn tortilla chips
2 tablespoons sunflower or safflower oil
1 avocado, sliced
Cashew cream, recipe here
Vegan refried beans
Cilantro for garnish
1. Chop tomatillos into quarters and place into a large pot. Add the sliced jalapeno to the pot along with the garlic cloves. Cover the tomatillos, jalapeno, and garlic with vegetable broth. Bring to a boil and cook for 5 – 8 minutes, until softened.
2. Transfer the tomatillos, jalapeno and garlic to a blender using a slotted spoon. Then, scoop 1 1/2 cups of the vegetable broth out of the pot and pour into the blender. Drain any remaining sauce from the pot and set aside the pot for later use. Add the cilantro to the blender and blend until sauce is smooth.
3. Heat oil over medium heat in the pot used for the salsa. Add corn tortilla chips and pour salsa verde over. Gently toss chips with sauce using tongs. Let soften for about 4 minutes. Remove from heat. Serve with cashew cream, sliced avocado, cilantro, and lime if desired. Serve with a side of refried beans. Enjoy!