Dairy-Free Chilaquiles
Nutritional Information
A hearty Mexican breakfast classic made dairy-free. Crispy tortilla chips simmered in a rich salsa.
This recipe is originally for 2 servings. How many are you cooking for today?
- 6 corn tortillas, cut into wedges
- 2 tablespoons vegetable oil
- 1 1/2 cups red or green salsa
- 4 eggs (optional, omit for vegan)
- 1/2 avocado, sliced
Heat oil in a large skillet over medium-high heat. Add tortilla wedges and fry until crisp and golden. Remove from pan and drain on paper towels.
Wipe excess oil from the skillet, then pour in the salsa. Bring to a simmer.
Add the crispy tortilla chips back into the skillet, folding them into the salsa until they are coated and slightly softened, about 2-3 minutes.
Serve topped with fried eggs and sliced avocado. No cheese needed!
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