Chilaquiles/ Veganquiles

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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 3-4

This quick and hearty Mexican breakfast combines scrambled eggs (or tofu) with crispy tortillas and green enchilada sauce for incredible flavor. Top with jalapeños, queso fresco, cilantro, and crunchy red onion for an additional pop of flavor.



  1. In a large pan over medium heat, add olive oil and 8 slices of tortilla. Cook 1-2 minutes (flipping halfway through) until golden brown on each slide. Make sure they are crisp.
  2. Repeat with remaining tortilla slices. 
  3. Set tortillas aside and place them on a plate with a paper towel to absorb oil.
  4. In the same pan over medium heat, add 6 eggs (or tofu); stirring frequently. Cook until scrambled.
  5. Keep eggs/tofu in the pan and add tortillas back in; mix thoroughly.
  6. Add enchilada sauce to egg/tofu and tortilla mixture. Stir for 1 minute until sauce absorbs slightly.
  7. Remove from heat. Top with onion, jalapeno, cilantro, and queso fresco (vegan cheese).
  8. Serve.
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