Tortilla chips are crisped and then folded into a spicy mix of black beans, fire roasted tomatoes, and corn kernels to make these mouthwatering black bean chilaquiles.
Love enchiladas but hate to roll? ME TOO! Meet your new best friend: vegan black bean chilaquiles!
This one was so easy I feel like it was a cheat. Cooking these up, the number one thing going through my mind was, why oh why haven’t I done this before? Here’s the lowdown: I love enchiladas. You can see how much I love them here and here and here.
But there are numerous parts of the whole enchilada process that I’m not a huge fan of. First and foremost is the multi-step process of rolling. If you want good enchiladas, you’re best bet is to crisp the tortillas before rolling, but that always (if you’re me) results in cracked and misshapen enchiladas.
With chilaquiles it doesn’t matter if you get cracks and weird shapes. In fact, I’d say it’s a good thing. Just look at that beautiful mess.
Also, enchiladas require lots of steps. Crisp the tortillas, make the sauce, make the fill, roll, and bake. That’s a lot, and in the end, you (or again, I) usually end up with something sloppy anyway.
So why not embrace the sloppy and make chilaquiles instead?
How to Make Chilaquiles
The process is super simple. Tortilla chips get mixed up in a saucy, spicy matrix that kind of takes on the roll of both sauce and fill where enchiladas are concerned.
Some recipes call for store bought chips, and I’m sure they’d be fine here. Other recipes call for deep frying your own chips, but I don’t have the patience (or willingness to consume fried food) for that. I kept it super simple and lightly oiled some tortilla wedges, then baked them up in the oven.
While the chips cook up, a mix of spicy black beans, corn, and fire roasted tomatoes simmers up in a skillet on the stove. Add the chips to the skillet, gently mix, and you’ve got a new favorite Mexican comfort food.
Because toppings are key, I whipped up some tahini queso for drizzling on my chilaquiles, because I have a thing for tahini cheez ever since this sandwich happened. Cashew cream, avocado slices, or pretty much anything you’d use to top some nachos or a bowl of chili are fair game though.
FAQ & Tips for Making Amazing Vegan Black Bean Chilaquiles
- You can save time by using store-bought tortilla chips if if you like.
- Are these chilaquiles gluten-free? If you use gluten-free tamari for the cheese sauce, they are!
- If you’re into store-bought vegan cheese, feel free to use that in place of the tahini queso.
- Toppings: seriously, the sky is the limit here! Try guacamole, hot sauce, salsa, or vegan sour cream!
Black Bean Chilaquiles
For the Tahini Queso
- 1/4 cup tahini
- 2 tablespoons vinegar-based hot sauce, I used Cholula
- 1/2 tablespoon soy sauce or tamari
- 2-4 tablespoons unflavored soy or almond milk
For the Chips
- Cooking spray or oil mister
- 10 corn tortillas
For the Chilaquiles
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 14 ounce can black beans, drained and rinsed
- 1 14 ounce can fire roasted tomatoes
- 2 teaspoons ground cumin
- 1/2 teaspoon ancho chile powder
- Cayenne pepper to taste
- 1 cup fresh or frozen corn kernels
- About 1 cup vegetable broth
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Hot sauce
- Sliced avocado
- Fresh cilantro
- Chopped scallions
Make the Tahini Queso
Stir all ingredients for the tahini queso together in a small bowl, thinning with as much milk as is needed. Taste test and adjust the seasonings to your liking.
Make the Chips
Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
Cut the torillas into quarters. Lightly mist the tortilla quarters with oil and arrange in an even layer on the baking sheets. bake until crisp and lightly browned, about 10 to 12 minutes.
Make the Chilaquiles
While the chips bake, coat the bottom of a large skillet with olive oil and place it over medium heat. When the oil is hot, add the onion and sauté until softened, about 5 minutes. Add the garlic and continue to sauté until very fragrant, about 1 minute more. Stir in the black beans, fire roasted tomatoes, cumin, ancho chile powder, and cayenne. Raise the heat and bring everything to a simmer. Lower heat and allow to simmer for 5 minutes, stirring occasionally.
Stir in the corn and allow to continue simmer for about 10 minutes more, stirring occasionally and adding broth to the skillet as needed if the mixture begins to dry up - you'll want to keep it on the saucy side.
Carefully fold in the chips and cilantro. Season with salt and pepper to taste.
Divide the chilaquiles among plates and top with tahini queso and toppings of choice. Serve.
Nutrition information does not include toppings.