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4.75 from 4 votes
Vegan Black Bean Chilaquiles on a Plate with Fork and Water Glass
Black Bean Chilaquiles
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
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.
Course: Entree
Cuisine: American, Mexican
Keyword: vegan mexican recipe
Servings: 4
Calories: 440 kcal
Author: Alissa
Ingredients
For the Tahini Queso
  • ¼ cup tahini
  • 2 tablespoons vinegar-based hot sauce, I used Cholula
  • ½ 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
  • ½ teaspoon ancho chile powder
  • Cayenne pepper to taste
  • 1 cup fresh or frozen corn kernels
  • About 1 cup vegetable broth
  • ¼ cup chopped fresh cilantro
  • Salt and pepper to taste
For Topping
  • Hot sauce
  • Sliced avocado
  • Fresh cilantro
  • Chopped scallions
Instructions
Make the Tahini Queso
  1. 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
  1. Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
  2. 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
  1. 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.
  2. 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.
  3. Carefully fold in the chips and cilantro. Season with salt and pepper to taste.
  4. Divide the chilaquiles among plates and top with tahini queso and toppings of choice. Serve.
Recipe Notes

Nutrition information does not include toppings.

Nutrition Facts
Black Bean Chilaquiles
Amount Per Serving
Calories 440 Calories from Fat 143
% Daily Value*
Fat 15.9g24%
Saturated Fat 2.3g12%
Sodium 952mg40%
Potassium 698mg20%
Carbohydrates 63.2g21%
Fiber 14.6g58%
Sugar 5.2g6%
Protein 16.6g33%
Calcium 160mg16%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.