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Vegan Black Bean Chilaquiles

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! 
Vegan Black Bean Chilaquiles
Serves 2
Print
Ingredients
  1. 1/2 cup cashews , soaked 2-3h
  2. 1 cup tomato sauce
  3. 1 chipotle pepper in adobo
  4. 1 teaspoon olive oil
  5. 1/2 small onion, chopped
  6. 1 jalapeño, de-seeded & chopped
  7. 1 cup black beans
  8. 2 cups nacho chips
Optional toppings
  1. 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!
Food Heaven Made Easy https://foodheavenmadeeasy.com/

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11 Comments on Vegan Black Bean Chilaquiles

  1. Ivana
    May 12, 2017 at 2:39 am (2 years ago)

    These sound delicious!

    Reply
  2. Mollie
    June 24, 2017 at 1:22 am (1 year ago)

    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
      Wendy
      June 26, 2017 at 7:29 pm (1 year ago)

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

      Reply
  3. Kirstie
    July 9, 2017 at 3:45 pm (1 year ago)

    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
      Wendy
      July 10, 2017 at 4:13 pm (1 year ago)

      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
    October 28, 2017 at 12:26 am (1 year ago)

    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
      Wendy
      October 29, 2017 at 4:20 pm (1 year ago)

      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
    November 11, 2017 at 1:51 pm (1 year ago)

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

    Reply
    • Wendy
      Wendy
      November 11, 2017 at 4:07 pm (1 year ago)

      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
    April 4, 2018 at 5:30 pm (9 months ago)

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

    Reply
    • Wendy
      Wendy
      April 4, 2018 at 9:43 pm (9 months ago)

      Yessss this is one of my fave recipes!

      Reply

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