Hello, fellow foodies!

I'm SO excited to bring you my favorite boozy brunch food - Chilaquiles! If you've never had them, you need to change that pronto!

There's so much to love about these Chilaquiles!

They'reVEGAN
Super YUMMY
Stupid EASY

I know Labor Day weekend has come to an end, but you're already one day closer to next weekend & making this for your next brunch. Heck - nobody's stopping you from making these right now. We ate them for dinner since I photograph everything in the late afternoon light.

If you have had Chilaquiles, you've most likely had them with eggs, cheese, or meat. You can add that of course, but I just serve mine alongside some plant-based proteins, like my favorite, made from scratch, refried black beans (recipe coming soon!) Plus, the Cilantro Lime Cashew Creme will have you saying, "cheese, who?" Hope you enjoy!

Chilaquiles w/Cilantro Lime Cashew Creme

Chilaquiles

Ingredients

• 5 stone-ground corn tortillas (we'll be using these to make the chips)
• 2 T olive oil
• 1/2 yellow onion, small diced
• 2-3 garlic cloves
• 1/2 serrano pepper (or less if you're sensitive to spice)
• 1 6oz. can of tomato paste
• 1/2 cup of veggie stock
• Spices - I used salt & pepper to taste & added 1/2 teaspoon of smoked paprika. I seriously add this to everything.

Toppings
Red onion slices
Fresh cilantro
Avocado
Black beans
Lime wedges

Directions
Pre-heat the oven to 350 F

1. Cut the corn tortillas into small triangles. Brush a little bit of olive oil on both sides & pop them in the oven for 10-15 minutes. Make sure to flip them halfway through!

2. Saute your onions for about 3-5 minutes, on low/medium heat until translucent. Add garlic & pepper & saute for another 3 minutes. Add your spices, broth, & tomato paste - continue to saute for a few more minutes. (Optional) If you want a smooth & creamy sauce, you can blend the sauce in a blender, or food processor.

3. Once the chips are done, you can add them to the sauce, coating quickly. Transfer everything to a plate & drizzle with cilantro lime cashew creme. Add some chopped red onions, avocado, salsa, & black beans for the ultimate breakfast feast!

Cilantro Lime Cashew Creme

Ingredients

• 1 cup of cashews, soaked (if you don't have time to soak, just boil on the stove top for 10 minutes to soften)
• 1/2 cup of cilantro
• Juice of 1 lime
• 1 T of nutritional yeast
• Big pinch of salt
• 1/2 T of honey

Directions

1. Add all the ingredients to a blender & blend away! Check the taste to see if you need more salt, lime, etc.

Grab your favorite boozy bev, coffee, tea, etc & you got yourself a brunch for the books!

This post & many more to come will be participating in/and promoting the #veganwednesday challenge sponsored by @heart-to-heart. If you're interested in joining this awesome challenge, check out the rules here!

💚 Eat Well, Be Well! 💚