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
Start by soaking the cashews in water for 2-3 hours
Pour out the water, and add the cashews, tomato sauce, and chipotle pepper to a blender
Blend 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
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
Top w/ cilantro, fresh onions, and/or avocado. Enjoy!