These rich Vegan Chilaquiles have all the flavors of enchiladas, but with less work! Eat them for breakfast, lunch or dinner.
Living in Arizona, I have seen Chilaquiles being made often. They are quite common here, and after making this Vegan Chilaquiles recipe with spinach, I understand why.
They are known as "Destroyed Enchiladas," because they have all the same ingredients as enchiladas, just not as pretty of a presentation. I love making them because it is an easy process, and they taste delicious.
Instead of rolling ingredients in a corn tortilla, you fry broken up tortillas until crispy and then add the same ingredients you would for enchiladas.
The versions I saw being made had chicken, Monterey Jack cheese, sour cream, spinach, corn tortillas, and enchilada sauce. They can be made with either red or green enchilada sauce (chilaquiles verdes).
The dish is served for breakfast, brunch or dinner.
My vegan version has soy curls, vegan cream cheese, spinach, and my own sauce.
Some recipes keep the tortillas crispy by pouring the sauce on top right before serving, while others simmer the tortilla pieces in the sauce. The way I make them, they absorb some of the sauce and have the same texture as enchiladas.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Soy curls: For texture and protein. You could also use your favorite store-bought vegan chicken product or other protein.
- Tortillas: When I originally published this recipe I used corn tortillas, which is the classic way to make chilaquiles. Since then I found out I have a corn intolerance. Since I also have a gluten intolerance, I used some local gluten-free flour tortillas. You could also use tortilla chips.
- Olive oil: To fry the soy curls and tortillas.
- Tomato sauce: You could use tomato sauce and spices like I did, or you could use store-bought enchilada sauce. To switch things up you could use salsa verde.
- Chili powder and cumin: Adds warming spices that are in Mexican cooking.
- Garlic powder and onion powder: Add a salty flavor.
- Oregano: Adds a warm earthy flavor.
- Salt and pepper: Enhances flavor and adds flavor.
- Vegan cream cheese: Adds a creamy texture and sour flavor.
- Spinach: I used baby spinach for a mild vegetal flavor.
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What Are Soy Curls?
If you have never had soy curls, they are made from dehydrating soybeans. They are 100% natural and contain the whole bean.
They have no additives or preservatives. They are great in soups, stir-fry, spaghetti sauce, chili, tacos, vegan gyros, casseroles, and more.
The texture is kind of like chicken. They are really easy to prepare - just add them to warm water.
You can either use them after they have been soaked in water, or you can spice them up. In the past I have used them in this recipe without adding spices, and that works too.
Step 1: Soak the soy curls in hot water for 10 minutes. Drain water. Set aside.
Step 2: Cut tortillas into ¼s (or ⅛s for gluten free flour tortillas). Heat oil in a pan. Add tortillas.
Fry them on medium heat on both sides, until crispy. Set aside.
Step 3: Heat oil in the same pan (after removing fried tortillas). Add soy curls and spices. Cook for a few minutes.
Step 4: To the pan with soy curls, add tomato sauce and spices. Mix well.
Step 5: Add vegan cream cheese and stir it around so that it melts into the sauce.
Step 6: Add spinach and cook until the spinach is wilted. It seems like a lot of spinach, but it cooks down.
Step 7: Add fried tortilla pieces and toss in the sauce to coat. Cook a couple of minutes.
Ways To Use Soy Curls
These chilaquiles will last up to 5 days in an airtight container the fridge.
❄️ Can I Freeze It?
Yes! You can also freeze them in a freezer safe container and they'll last several months. Thaw overnight in the fridge and reheat in the microwave for 1-2 minutes.
📖 Variations / Additions
- Store-bought enchilada sauce or salsa verde
- Vegan cheese
- Roasted vegetables
- Sweet potato
- Butternut squash
- Black beans
- Chipotle in adobo sauce
- Vegan sour cream or vegan crema
- Chopped green onion
- Avocado slices
- Lime wedges
🌮 Other Vegan Mexican Recipes
I originally posted this recipe December 22, 2014. I added new photos, text, and a video when I republished it.
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Here are the soy curls I used to make the chilaquiles.
Vegan Chilaquiles with Spinach
- 2 cups Soy Curls (½ package Butler soy curls)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon olive oil
- Salt and pepper
- 12 corn tortillas or 6 gluten free flour tortillas
- 1 tablespoon olive oil
- 2 (15 ounce) cans tomato sauce
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons oregano
- 1 teaspoon cumin
- Salt and pepper
- 8 ounces vegan cream cheese - I used Tofutti
- 6 cups spinach
- Soak the soy curls in warm water for 10 minutes. Drain the water. Set aside.
- While the soy curls are soaking, cut tortillas in ¼s (if using gluten free flour tortillas, cut into ⅛s). Fry tortillas in olive oil, turning so that they all get crispy. Take tortillas out of pan and set aside.
- Heat olive oil in a frying pan and add the soy curls.
- Add the spices and mix well. Cook for a few minutes - you don't want them crispy.
- Add the tomato sauce and spices. Mix well.
- Add vegan cream cheese. Cook until it is melted in the sauce, stirring to combine.
- Add spinach, mixing it into the sauce. Cook until the spinach is wilted.
- Add tortillas back into the pan. Cook 1-2 minutes, carefully flipping the tortillas to coat them in the sauce.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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