Vegan Chilaquiles

Chilaquiles are a breakfast I had many times as a kid. My mom always made them so delicious! I seriously don't know how she does it. Being from a Mexican household, it's no doubt that we had these a lot. I think mom would always take it easy on me though because once I grew up and ordered these bad boys at a local Mexican restaurant, I quickly learned that this dish can be super spicy depending on who made it. Mom didn't make them so spicy but always got them just right.

I have attempted to re-make her delicious dish but I think I will never reach her perfection. Hahaha.

So for now, here's my vegan version of this delicious Mexican dish!

Ingredients:

• Corn Tortillas (about 10)
• Tomato Puree (1/4 cup)
• Your favorite hot sauce. Mine is Cholula. Yum! (just a splash for me)
• 2 tbsp Olive Oil
• 1/8 c. water
• Daiya Shreds (I use cheddar but mozzarella would work well here)
• Salt & Pepper to taste

1. In a medium skillet, heat your olive oil on medium. Slice up your tortillas into 1/2 inch pieces. I like to make mine into little squares but you can chop these up anyway you like. Add your tortillas to the hot oil and toast them up! Get them nice and crispy so they don't break up too much when we add the liquid ingredients.
   
2. Once you tortillas are nice and toasted, mix in your liquid ingredients and add salt and pepper to taste. At this point I like to add the Daiya shreds (as much or as little as you'd like) to get them nice and melted! :D
   
   
3. Simmer and reduce your liquid ingredients until they are mostly dried... Serve and Enjoy!
   
   
   

I love to eat these with a side of homemade pinto beans and some avocado slices. I really could eat this everyday but I probably shouldn't! Sometimes if I want to add a little more green to my plate, I like to steam some peas and serve them on my plate. No matter what you choose to add, your tummy is sure to be pleased!

Being vegan isn't bad at all in this house! Our tastebuds are satisfied ;)

~Norm