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    Vegan Black Bean Chilaquiles

    Breakfast, Main Courses

    Breakfast is no longer boring thanks to these Vegan Black Bean Chilaquiles! I usually whip them up on weekends when I have some extra time in the kitchen. The chipotle in adobo and fresh jalapeños add a splash of spice that’s balanced out perfectly with the nachos. Pair with fresh cilantro and scallions, and you’ve got yourself a winner.

    We used cashews instead of cheese and cream in the sauce for a lighter, plant-based alternative. When blended up, they make the sauce deliciously creamy. They’ll also add some phenomenal nutrients like healthy fats, magnesium, copper, and iron. To optimize creaminess, soak the cashews for about 2-3 hours, first. 

    Black beans are an excellent source of plant-based protein, fiber, B vitamins, potassium, iron, and other minerals. They can also be extremely cost effective. For example, buying dry beans can seriously stretch the food dollar, as they cost only pennies per serving. This can take some time to prep so we totally encourage canned beans, too. Just make sure to buy low-sodium canned beans and to rinse twice before using to remove that extra sodium. Feel free to add in your favorite legumes in there too (ie chickpeas, lentils, red beans, or black eyed peas).

    For this recipe, start by soaking the cashews in water for 2-3 hours. Next, pour out the water, and add the cashews, tomato sauce, and chipotle pepper to a blender. Blend up until smooth and set aside. On a skillet, heat the olive oil, and add the onions and peppers. Sauté over medium heat for 1-2 minutes and then pour in the blended sauce, and add in the black beans. Stir together and cook over low heat for 4-5 minutes.

    Add the nachos to a dish or new pan and pour in the cooked sauce over the nachos. Let that sit for a couple of minutes, allowing the nachos to soften up a bit. You want them to soften up, but still remain their crispness. Top with fresh cilantro, fresh onions, and/or avocado.
     
    These Vegan Black Bean Chilaquiles are simple, healthy, and a sure fire way to make the most out of breakfast (or any meal, really). Whip em up and let us know what you think below! 
    Print
    Vegan Black Bean Chilaquiles
    Servings: 2
    Ingredients
    • 1/2 cup cashews soaked 2-3h
    • 1 cup tomato sauce
    • 1 chipotle pepper in adobo
    • 1 teaspoon olive oil
    • 1/2 small onion chopped
    • 1 jalapeño de-seeded & chopped
    • 1 cup black beans
    • 2 cups nacho chips
    Optional toppings
    • Cilantro fresh onion, and/or sliced avocado
    Instructions
    1. Start by soaking the cashews in water for 2-3 hours
    2. Pour out the water, and add the cashews, tomato sauce, and chipotle pepper to a blender
    3. Blend until smooth and set aside
    4. On a skillet, heat the olive oil, and add the onions and peppers. Sauté over medium heat for 1-2 minutes
    5. Then pour in the blended sauce, and add in the black beans. Stir together and cook over low heat for 4-5 minutes
    6. Add the nachos to a dish or new pan and pour in the cooked sauce over the nachos. Let that sit for a couple of minutes, allowing the nachos to soften up a bit
    7. Top w/ cilantro, fresh onions, and/or avocado. Enjoy!

    13 Comments

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    Reader Interactions

    Comments

    1. Ivana says

      May 12, 2017 at 2:39 am

      These sound delicious!

      Reply
    2. Mollie says

      June 24, 2017 at 1:22 am

      My husband made this, and it came out GOOD. We both really liked it! He was also happy that the prep was simple and quick. He made the sauce in the morning and put the rest of it together when he came home.

      Reply
      • Wendy says

        June 26, 2017 at 7:29 pm

        so happy to hear this! this is one of my go-to weekend recipes and we LOVE it in our home!

        Reply
    3. Kirstie says

      July 9, 2017 at 3:45 pm

      WHAT. MY MOUTH IS HAPPY. THIS IS AMAZING. I WANT TO EAT THIS ALL THE TIME.

      I just moved across the country and my favorite restaurant back home had a similar recipe, so I was STOKED to try this since I’m a little homesick. I added some TVP “pork” on top and some vegan poblano “cream” and served with sliced mango + mango La Croix + mango mimos to really get that Sunday brunch vibe. I was also surprised how well chips stood up in this recipe :). I love that I don’t have to add extra spice to it which I always seem to have to do. Thank you!!! I am in love. Thanks for making me feel like I’m back home <3. This is seriously so good. Everyone should make this.

      Reply
      • Wendy says

        July 10, 2017 at 4:13 pm

        omg thank you so much!! this is def one of my faves and I get so excited when people fall in love with it too. sending love from nyc!

        Reply
    4. Carol says

      October 28, 2017 at 12:26 am

      I love spicy but would a whole chipotle (in sauce) be so so so spicy or not??I definitely want to try this!

      Reply
      • Wendy says

        October 29, 2017 at 4:20 pm

        Hey! It serves 2, so the spice definitely gets milder. I didn’t think it was crazy hot, but if you’re sensitive to spice, just use 1-2 tablespoons of the chipotle sauce vs the actual pepper. Hope that helps!

        Reply
    5. Courteney says

      November 11, 2017 at 1:51 pm

      Hey! I’m allergic to tree nuts. Is there an alternative that gets a similar texture?

      Reply
      • Wendy says

        November 11, 2017 at 4:07 pm

        Hey! I’ve actually done these with and without the cashews and they taste great. What you can do is puree about 1/3 cup of black beans to get a thicker texture, throw that into the pot, and mix in. Hope that helps!

        Reply
    6. Mo says

      April 4, 2018 at 5:30 pm

      So Yummy. I subbed the cashews with extra black beans as you suggested. So delicious!! Thank you.

      Reply
      • Wendy says

        April 4, 2018 at 9:43 pm

        Yessss this is one of my fave recipes!

        Reply
    7. Shari says

      March 25, 2019 at 12:44 am

      No but wait, this recipe is THE ONE THOUGH! It is SO MUCH BETTER THAN ANY OTHER MEXICAN DISH I’VE EVER ATTEMPTED! LOL. And none of them were vegan so I am very pleased. It doesn’t even need any meat! I added fresh pico to mine. Fantastic ladies!

      Reply
      • Wendy says

        March 25, 2019 at 4:56 pm

        omg the pico sounds perfect! so happy you enjoyed it! i literally just made it this weekend hahaha

        Reply

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