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Veggie breakfast chilaquiles

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A great traditional Mexican dish to start your morning. It's crunchy, spicy and packed with flavor, a great way to start your day.

Veggie breakfast chilaquiles

  • Servings: 2-3
  • Yield: 2-3


  • 8 corn tortillas cut into squares
  • 2-4 eggs (sub tofu)
  • Tomato sauce 1 8oz can
  • Nuevo México chili powder 2 Tablespoon
  • Chopped onion ½ cup (optional)
  • Salt
  • Sour cream
  • 1 can Juanita's frijoles fritos/ refried bean or black beans
  • Queso fresco
  • Olive oil
  • ½ cup Soy milk


  1. Heat a large frying pan to medium heat, add salt and olive oil
  2. In a separate small pot combine Soy milk and beans. Heat on medium stirring occasionally
  3. Add square cut corn tortillas to heated frying pan, cook until crisp approximately 5-7 minutes
  4. Add chili powder, tomato sauce. Stir well
  5. Add onions, eggs or tofu. Cook 2 more minutes
  6. Serve, top with a dollop of sour cream and queso fresco

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