Chilaquiles are a traditional Mexican breakfast dish typically prepared from tortillas that are quartered and lightly fried before being topped with savory accoutrement. In classic HBA style, we’re mixing it up today with a fall-inspired approach to chilaquiles, so if you're looking for a delicious Thanksgiving breakfast dish, look no further!
We're using tortilla chips instead of fresh tortillas for a few less steps, but feel free to go the distance if you have the time as it’s worth the extra effort. The pumpkin salsa comes together quickly – just be sure to prepare it the night before for maximum flavor saturation. Assemble and bake for 30 minutes before serving warm with assorted garnishes of your choosing.
Preheat the oven to 375˚
Make the pumpkin salsa roja – Soak the chiles in hot water for at least 20 minutes. Drain and reserve. In a medium skillet, sauté the onion and serrano for 5 minutes. Add the garlic and cook for 3 additional minutes.
Scrape into a high speed blender. Add the vegetable broth, cilantro, pumpkin purée and lime juice. Blend until smooth.
Assemble the chilaquiles – Lightly oil a 4 quart baking dish. Add the 1/2 cup of pumpkin salsa to the bottom of the pan, then add a layer of tortilla chips, black beans, pumkin salsa and egg whites. Repeat the layers with the ingredients, finishing with a layer of pumpkin salsa.
Bake the chilaquiles – Cover and bake for 45 minutes. Uncover, drizzle with vegan mozzarella and then broil for 5-7 minutes until golden brown. Serve warm with garnishes.
- 5 dried ancho chilies, stemmed and seeded
- 1 tbsp grapeseed oil
- half an onion, chopped
- 2 medium serranos, stemmed seeded and coarsely chopped
- 3 garlic cloves, chopped
- 2 cups of vegetable broth
- 2 tbsp cilantro leaves, chopped
- ½ cup pumpkin purée
- the juice of 1 lime
FOR THE CHILAQUILES
- 7 oz salted torilla chips, such as Xochitl
- pumpkin salsa ( see above)
- 1 can black beans, rinsed and drained
- 8 egg whites or one 12 oz bottle Just Egg (for vegan)
- Miyoko’s liquid vegan mozzarella
- diced avocado
- hot sauce
- chopped cilantro
- vegan sour cream