These Pink Chilaquiles Are Made With Beets & Habanero

These Pink Chilaquiles Are Made With Beets & Habanero
Behold. These bright pink chilaquiles, topped with a runny egg, are a total scene-stealer. And we promise, they're no Valentine's Day gimmick — they actually taste good. Their bold color comes from the addition of a single beet, lending a subtly earthy flavor that's balanced with the floral, fruity heat of a habanero and plenty of acid from tomatoes and lime. There are also a handful of cashews in the salsa, which add a hint of creaminess that's entirely plant-based. This recipe is easy to make vegan — just swap the egg for your protein of choice and use a non-dairy cheese. ¡Provecho!
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