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.
- 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
- Cilantro fresh onion, and/or sliced avocado
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Start by soaking the cashews in water for 2-3 hours
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Pour out the water, and add the cashews, tomato sauce, and chipotle pepper to a blender
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Blend until smooth and set aside
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On a skillet, heat the olive oil, and add the onions and peppers. Sauté over medium heat for 1-2 minutes
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Then pour in the blended sauce, and add in the black beans. Stir together and cook over low heat for 4-5 minutes
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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
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Top w/ cilantro, fresh onions, and/or avocado. Enjoy!
These sound delicious!
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.
so happy to hear this! this is one of my go-to weekend recipes and we LOVE it in our home!
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.
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!
I love spicy but would a whole chipotle (in sauce) be so so so spicy or not??I definitely want to try this!
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!
Hey! I’m allergic to tree nuts. Is there an alternative that gets a similar texture?
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!
So Yummy. I subbed the cashews with extra black beans as you suggested. So delicious!! Thank you.
Yessss this is one of my fave recipes!
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!
omg the pico sounds perfect! so happy you enjoyed it! i literally just made it this weekend hahaha