This chole chilaquiles is an easy, vegan comfort meal with the flavors of the traditional chole masala but in Mexican Chilaquiles style.
About chole chilaquiles
Chilaquiles is a Mexican breakfast which you make with leftover tortilla - by deep frying the tortilla and then cooking it in salsa, either red or green. The chips are smothered in sauce. They can have a topping of with cooked egg.
This version of chilaquiles has a touch of Indian flavors. The warm spicesgive an extra kick and a comfort. This would be devoured quickly and I can guarantee that! The flavors will make a mark and this for sure will be a repeated one in the menu. Give a try, a you'll agree!
This is vegan recipe and have not used eggs. Garbanzo beans give the necessary proteins.
When you are short of time and would love homely comfort food, this will be an amazing choice to make. This can be served for anymeal. You can size up or down the recipe as you need.
Though chilaquiles is a traditional Mexican breakfast, this chole chilaquiles version would be a amazing fusion flavors perfect for any meal. In under 30 minutes, this will be ready in your plate and it is budget friendly too.
In simple terms, chole Chilaquiles is a fusion dish in which tortilla chips are cooked in stovetop with a chole sauce.
Ingredients
It is possible to create a delicious and nutritious chole chilaquiles with what you have in hand:
Tortilla chips - If you have a bag of tortilla chips, just try this to make a scrumptious meal. You can use any favorite brand, flavor, or homemade tortilla chips.
Garbanzo beans - provides the proteins. All you need is a can of garbanzo beans. You can use canned or home cooked beans depending on the time you have.
Tomatoes - this recipe uses fresh tomatoes. However, you can substitute it with canned or crushed tomatoes to save time.
Onion, ginger, and garlic - give flavor to the chole base. Alternatively, you can also use ginger garlic paste in this recipe instead of chopping ginger and garlic.
Cilantro - boosts aroma and flavor
Chole masala - This is a spice blend used in the curry chole, this adds the characteristic flavors in this fusion chole chilaquiles. You can use homemade or storbought chole masala powder
Turmeric - adds color and boosts immunity
Cayenne - enhances the flavors with a spicy kick. Adjust as per your tolerance
Salt - gives flavor to the dish.
Oil - any neutral oil to saute the onions, ginger, and garlic
Cumin and asafetida - add earthy and pungent flavors mildly.
Garnishing - cilantro mint chutney, yogurt or raita, sour cream, shredded cheese, sliced avocado.
Serving suggestions
This protein rich meal can be served for any meal - breakfast, brunch, lunch, or dinner. It is the most satisfying meal.
You can serve it with a drizzle of green cilantro-mint chutney or with a drizzle of yougurt or raita for an Indian touch. Add a little sour cream or sliced avocados for more flavors leaning towards Mexican style.
You can also add finely chopped onions or tomatoes as a topping. Add some shredded cheese. Literally, sky is the limit.
Storage
This chole chilaquiles is served hot or warm. However, the chips will become soggy if left for a longer time. If you prefer that way, you can store the leftovers in the refrigerator for another meal.
Is this recipe vegan?
Yes, theis chole chilaquiles is vegan. You can use vegan yogurt, cream, or cheese for the garnish to have this completely vegan.
More Fusion Recipes
Just like this Chole Chilaquiles, Chinese Style Poha is another quick dish that I whip up easily to make a scrumptious meal. If you have time, I suggest you to plan and make this addictive Aloo Chole Paneer Pie.
Curried Roasted Cauliflower with Curried Alfredo Pasta is a satisfyimg meal my whole family loves. Baked Potato Ragada Chat is one that you'll die for! Addictvely delicious! Samosa Muffins are tasty and easy breakfast!
Indian flavors also weld well with other cuisines not just for savory meals, but also for desserts. Eggless Gulab Jamun Cheesecake and Eggless Basundhi Bundt Cake will prove it!
Tortilla chips and dip recipes
Just like this recipe, tortillas and tortilla chips can be used in many ways like Tortilla Taco Cups to make appetizers or snacks or quick meals.
Although a bag of chips is quite a great snack, if you have a salsa to dunk your chips, then you have the most satisfying and the most comforting snack in the world! Therefore, here is a list that I would suggest:
Cheesy Dips for Tortilla chips
However, if you are looking for more creamy, dreamy, cheesy dips, check these out.
Buffalo Paneer Cauliflower Dip
More Tortilla recipes from the group
Did you know that February 24 is National Tortilla Chip Day. Check out here for more additional recipes from fellow bloggers.
Delicious Tortilla Chip Recipes
- Black Bean Soup from Art of Natural Living
- Chilaquiles Hash from A Kitchen Hoor's Adventures
- How to Make Homemade Tortilla Chips from Jen Around the World
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Chole Chilaquiles
Ingredients
For Tempering
- 1 tbsp Oil
- ½ tsp Cumin
- ⅛ tsp Asafetida
For the "Chole salsa"
- 1 tsp Garlic finely chopped
- 1 tsp Ginger finely chopped
- ½ cup Onion chopped
- 2½ cups Tomatoes chopped
- 2½ tsp Chole masala
- ½ tsp Turmeric
- ½ tsp Cayenne
- 1½ tsp Salt
- 1½ cups Garbanzo beans cooked
- 1 cup Water
- 1-2 tbsp Cilantro chopped
- Tortilla chips
Garnish
- Green chutney
- Whisked plant based or regular yogurt
- Shredded vegan cheese/regular cheese
- Sliced avocados
Instructions
- Heat oil on a medium flame in a big pan. Add the cumin and asafetida, fry for 30 seconds. Add the ginger and garlic, saute for 40-50 seconds. Add the chopped oniond and cook until translucent, about 3-4 minutes.
- Add the tomato puree, water, salt,turmeric, cayenne, and chole masala. Mix everything.
- Add the garbanzo beans and cook for 3-4 minutes. The sauce will thicken a little but won't be thick.
- Add the tortilla chips. Lower the flame, combine thoroughly such that the chips are coated thoroughly with chole salsa.
- Remove from the flame. Sprinkle cilantro.
- Serve with drizzle of green chutney, paneer cheese/vegan cashew cheese, and/or yougurt/plant based yogurt.
Sandhya Ramakrishnan says
This is such a brilliant idea and being a chole lover, this will be my favorite soon. This is like eating deconstructed chole poori. Love the recipe.
Srividhya says
This is indeed a great fusion recipe. Love the idea of combining tortilla and chole with spicy chutneys. Will definitely give it a try.
Radha says
Yeah! Thank you Sandhya!
Radha says
You'll love it! Thanks Srividhya for stopping by!
Radha says
You'll love it! Thanks Srividhya for stopping by!
Narmadha says
This is amazing idea and would be great for parties too. Your pictures makes me mouthwatering Radha.
Jolene says
I've always got garbanzos in the pantry and am looking for new ways to use them!
Suma Gandlur says
We use varieties of baked chips to chole / peas curry to make our chaats as they are a nice substitute to fried papdis / pooris. I am sure this fusion dish must have tasted yummy.
Jennifer Sikora says
I love chilaquiles but never seen them made this version before. Yum!
Hezzi-D says
WHat awesome flavors in this dish! Yum!
Christie says
The fusion of flavors in this recipe sounds so good! It's something I would totally devour.
Jennifer Sikora says
Chilaquiles are delicious! We make some similar to this so I’m gonna try your recipe too!
Inger says
This looks so tasty and colorful!