Get brunch ready in a flash with this delicious and super simple recipe from Jenn Sebestyen’s The Meatless Monday Family Cookbook. Our tip? Serve fresh for extra crispy chips!
do you want:
For Chilakil:
2 tablespoons olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1½ tbsp chili powder
2 teaspoon cumin seeds
2 teaspoons dried oregano
1 (15-ounce) chickpeas, rinsed, drained and roughly chopped
1 cup fresh corn kernels
1 (28-ounce) can crushed tomatoes
1½ teaspoons salt
8 cups unsalted corn tortilla chips
For the garnish:
½ cup vegan ranch dressing
¼ cup thinly sliced ​​radishes
¼ cup chopped red onion
¼ cup chopped fresh cilantro
1 avocado, diced
what do you do:
- For the chilaquiles, heat oil in a large skillet over medium heat. Add the onion and fry for 5 minutes until soft and translucent. Add the garlic, chili powder, cumin and oregano and fry for 1 minute until fragrant. Add chickpeas, corn, tomatoes and salt and simmer for 10 minutes until heated through. Add tortilla chips and toss gently to coat.
- Remove pan from heat. Drizzle with ranch dressing and sprinkle evenly with radishes, red onion and cilantro. Top with avocado and serve hot.