Chips and salsa is super addicting and this dish is kind of like eating nachos for dinner. Crispy tortilla chips in a bath of saucy southwest flavors—it’s like a dream come true! Feel free to eat these chilaquiles with a knife and fork, and let the kids to get right in there with their hands and get messy. Whatever floats your boat!

Skillet Chickpea Chilaquiles [Vegan]

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Serves

4

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Ingredients

For the Chilaquiles:

  • 1 can (15 ounces) chickpeas, rinsed and drained (or 1½ cups [246 g] cooked chickpeas)
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 1 cup fresh or frozen corn kernels
  • 1 can (28 ounces) crushed tomatoes
  • 1 1/2 teaspoons salt, or to taste
  • 8 ounces unsalted corn tortillas chips (about 8 cups)

For the Best Guacamole:

  • 4 avocados, pits and peels removed
  • 1 Roma tomato, diced
  • 2–3 tablespoons diced red onion
  • 1/4 cup (4 g) cilantro, chopped
  • Juice of 1 lime
  • Salt
  • 1–2 jalapeños, ribs and seeds removed, diced

For the Creamy Cumin Ranch Dressing:

  • 3/4 cup raw cashews (soaked for 1–2 hours if you don’t have a high-speed blender, then drained)
  • 1/2 cup water, plus more to thin if needed
  • Juice of 1 lemon
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic
  • 1 teaspoon cumin
  • 1 teaspoon dried dill
  • 1 teaspoon snipped chives
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste

To Serve:

  • The Best Guacamole, or Store-bought guacamole, or avocado slices
  • Creamy Cumin Ranch Dressing (page 162) or store-bought southwest ranch dressing
  • Thinly sliced radishes
  • Diced white or red onion
  • Chopped fresh cilantro
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Preparation

For the Chilaquiles:

  1. Pour the rinsed and drained chickpeas out on a cutting board and chop them up a bit. Alternatively, you can add them to a food processor and pulse a few times. Set aside.
  2. Heat the olive oil in a large, deep skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent.
  3. Add the garlic, chili powder, cumin, and oregano and sauté for 1 minute until the spices are fragrant.
  4. Add the chickpeas, corn, crushed tomatoes, and salt and simmer for about 10 minutes until hot.
  5. Add the tortilla chips to the skillet and gently stir to coat.
  6. Serve immediately with your toppings of choice.

To Make the Best Guacamole:

  1. In a medium bowl, mash the avocado with a fork or potato masher until smooth.
  2. Add all the other ingredients and use 2 jalapeños if you like spicy! Stir to combine. Taste and adjust the seasoning, if necessary.
  3. Serve immediately.

For the Creamy Cumin Ranch Dressing:

  1. Blend all the ingredients in a high-speed blender until smooth. Add additional water 1 tablespoon (15 ml) at a time, if necessary, to thin.

Notes

If you aren’t going to eat the whole recipe at once, keep the tortilla chips separate. Add one portion of chips to a bowl, then pour on some of the sauce, and garnish with desired toppings. Serve immediately for crispy chips. If you like the chips softer, wait 5 to 10 minutes for the tortillas chips to soak up the sauce.

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