FitVeggieLife

I’m coming in hot with some tasty ass chilaquiles for all you fitveggielifers 🙂 I was hungover af and decided my cure would be to cook a four course breakfast for two… like any reasonable hungover chef Boyardee. I modified Thug Kitchen‘s chilaquiles, replacing the tofu for soyrizo, a good mf move. I wasn’t going to let not having tofu stop me from eating a fat ass brekky.

For anyone who has continued reading (cue the over-explanation of extra nonsense for google analytics and higher ratings), I skipped making a fresh salsa for store bought red “restaurant style”. I’ve never tried with green salsa so if anyone switches it up, holla at me and let me know if it’s tasty. I usually over salsa because I like my chilaquiles to be extra soggy, so feel free to leave some off if you like more of a solid chip over mooshy chips.

I also like my shit spicy, so if you don’t like extra heat I would opt for skipping the jalapenos. The spicy kick is my favorite part of any savory breakfast. I also snuck in some spinach, making this a lil bit more healthy on the low. I have a hard time enjoying spinach by itself but in this dish, *chef’s kiss*.

Next to the beautifully photographed chilaquiles are my sweet potato and potato hasbrowns.

Ingredients:

• 12 corn tortillas
• Soyrizo
• 1 tbsp olive oil
• 1 red onion
• 1 red bell pepper
• 2 jalapeños
• 2 tbsp minced garlic
• 2-3 c spinach
• 2 tbsp veggie broth
• 1-1/2 c salsa of choice
• Optional
• cilantro
• Extra chopped onion
• avocado

Instructions:

1. Preheat the oven to 400 degrees. Cut your tortillas like a pizza into 8 slices and lay out on one or two sheet pans and throw in for 20 minutes. Mix them around half way through.
2. As the tortillas cook, heat up a large skillet on medium heat. Squeeze in the soyrizo and stir up allowing to heat all the way through and cook off some of the moisture. Maybe 5-10 minutes. Empty into a bowl, set aside, and put the pan back on the heat without wiping clean.
3. Add a tablespoon of oil, then add the onion, bell pepper, jalapeños, and garlic on medium heat for 3-5 minutes to soften and become fragrant. Add the spinach and wilt for about 30 seconds.
4. The chips should be done now, so let the layering begin. Place half of the chips in the skillet, add in the veggie broth, half the soyrizo, and half of the salsa. Stir and layer again with the rest of the ingredients. Cook off some of the moisture for another minute or two and serve that sh*t. I topped mine with cilantro, chopped onion and avocado.