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    Home » Recipes » Mexican Inspired

    Published: Nov 12, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Vegan Chilaquiles

    Jump to Recipe Pin Video

    These rich Vegan Chilaquiles have all the flavors of enchiladas but with less work! Eat them for breakfast, lunch, or dinner.

    Vegan Chilaquiles on a plate.

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    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.

    Another recipe using soy curls is my Vegan Jerky.

    Jump to:
    • What Are Soy Curls?
    • 🧾 Ingredients
    • 📖 Variations / Additions
    • 🔪 Instructions
    • Ways To Use Soy Curls
    • ❄️ Can I Freeze It?
    • 🍽 Serving
    • 🌮 Other Vegan Mexican Recipes
    • 🎥  Video
    • 📋 Recipe
    • 💬 Comments

    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, soy curl 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.

    🧾 Ingredients

    Ingredients with labels.
    • 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: Add 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.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    📖 Variations / Additions

    • Store-bought enchilada sauce or salsa verde
    • Vegan cheese
    • Mushrooms
    • Roasted vegetables
    • Corn
    • Sweet potato
    • Butternut squash
    • Pumpkin
    • Kale
    • Tofu
    • Black beans
    • Chipotle in adobo sauce
    Vegan Mexican Recipes ebook cover.

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    🔪 Instructions

    Soy curls soaking in hot water. Wedges of fried tortilla in a pan.

    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.

    Soy curls in a pan, and with tomato sauce, spices, and vegan cream cheese added.

    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.

    Chilaquiles in a pan at various stages.

    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 for a couple of minutes.

    Ways To Use Soy Curls

    • Sandwiches
    • Soup
    • Tacos
    • Burrito
    • Nachos
    • Tostadas
    • Taquitos
    • Chili

    ❄️ 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.

    Vegan Chilaquiles on a plate.

    🍽 Serving

    • Vegan sour cream or vegan crema
    • Cilantro
    • Chopped green onion
    • Avocado slices
    • Lime wedges

    🌮 Other Vegan Mexican Recipes

    • Vegan Enchiladas on a plate.
      Vegan Tofu Enchiladas with Black Beans
    • Smothered Vegan Burritos
      Smothered Vegan Burritos
    • Vegan Green Corn Tamales (Tamales de Elote)
      Vegan Green Corn Tamales (Tamales de Elote)
    • Refried Bean Tacos on a cutting board with a ramekin of salsa.
      Refried Bean Tacos

    🎥  Video

    If you tried this Vegan Chilaquiles with Spinach Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    I originally posted this recipe on December 22, 2014. I added new photos, text, and a video when I republished it.

    📋 Recipe

    Vegan Chilaquiles
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    5 from 2 votes

    Vegan Chilaquiles with Spinach

    These rich Vegan Chilaquiles have all the flavors of enchiladas, but with less work! Eat them for breakfast, lunch or dinner.
    Course Main Course
    Cuisine Mexican inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 30 minutes minutes
    Servings 6
    Calories 351kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    Soy Curls

    • 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

    Vegan Chilaquiles

    • 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
    US Customary - Metric

    Instructions

    • 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.

    Notes

    A thicker tortilla, like the Food For Life sprouted corn tortillas or Trader Joe's works well because they crisp up when you fry them.
    These chilaquiles will last up to 5 days in an airtight container in the fridge.

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    Nutrition

    Calories: 351kcal | Carbohydrates: 43g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 1291mg | Potassium: 1020mg | Fiber: 11g | Sugar: 11g | Vitamin A: 4040IU | Vitamin C: 23.4mg | Calcium: 150mg | Iron: 6.1mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Mexican Inspired

    • Bean and Mexican Cauliflower Rice Burrito on a cutting board.
      Bean and Mexican Cauliflower Rice Burritos
    • Mexican Cauliflower Rice in a bowl with lime wedges.
      Mexican Cauliflower Rice
    • Mango Habanero Salsa on a plate with tortilla chips.
      Mango Habanero Salsa
    • Vegan Black Bean Jicama Tacos
      Vegan Black Bean Jicama Tacos

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    Vegan Chilaquiles

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