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Vegan Chilaquiles Rojos

Dora Stone
  • 30 minutes
  • Serves 4

INGREDIENTS

1 tbsp

Vegetable oil

2

Zucchini, (diced)

1/2

hd. Broccoli florets

2

Tomatoes, (diced)

2

Garlic cloves, (minced)

1/4 cup

Vegetable broth or water

1/2 cup

Black beans, (canned or home-made)

1 cup

Spinach, (chopped)

4

Chile guajillo, (devained and seeded)

2 cans

Diced tomatoes

1

Onion, (white, chopped)

4

Garlic, (cloves)

4

Serrano chiles, (chopped)

24

Corn tortillas, (cut into triangles, 12ths)

1 cup

Vegetable oil

1

Avocado sliced

1/4 cup

Chopped cilantro

1/2 cup

Almonds, (whole, raw)

1/4 cup

Vegetable oil or almond milk

1

Garlic clove

3/4 cup

Water

1 tbsp

Lemon juice, (fresh)