| CHILAQUILES VERDES |
A vegan twist on a Mexican classic! While I took some liberties with the recipe to make these a little healthier and higher in protein the basis of the recipe was inspired by the classic Mexican Chilaquiles.
Recipe notes:
I used ezekiel tortillas because they have 7g protein for 140 calories and pack a nutritional punch from sprouted grains. That being said you can use whatever tortillas you prefer!
Recipe makes two servings
Macros per serving:
588 cals - 20g fat - 80g carbs - 24g protein
Ingredients (2 servings):
1 tbsp avocado oil
2 cups canned cannellini beans, drained and rinsed
1 cup salsa verde
1 serving vegan feta (30g)
1/4 cup fresh cilantro
Sour cream (4 servings):
1/2 cup raw cashews
1 tbsp apple cider vinegar
1/2 tbsp lemon juice
1/4 tsp salt
1/4 cup water
Recipe:
Preheat the oven to 375 F and line a baking tray with parchment paper. Set aside.
Slice the tortillas into 6-8 wedges each and toss in avocado oil. I used spray avocado oil to make this a lot easier!
Bake the tortillas for 8-12 minutes, you want them to get really crispy but not burnt!
Set aside.
Make the sour cream by adding all the ingredients to a high speed blender and blend until smooth. Keep in mind the sour cream thickens as it sits so don't add more liquid right away if you want a thicker texture. Wait 5-10 minutes then assess if you want to add more water.
To a large pot add salsa verde and beans.
Bring heat to medium low and cook the beans in the salsa until everything is hot, 2-3 minutes.
Add in baked tortilla chips and mix through the sauce.
Plate onto two plates or bowls.
Drizzle with the sour cream.
Top with fresh chopped cilantro and vegan feta crumbles.
Enjoy!
Recipe is from my new high protein vegan ebook, "Top 100 High Protein Vegan Recipes!" It's packed with the best, macro friendly, balanced recipes to fuel you through the busiest of weeks. Make sure to check out the 30% off pre-order discount available for a limited time!