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+ servings
Vegan Black Bean Chilaquiles
Servings: 2
  • 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
  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!