Vegan Black Bean Chilaquiles
These vegan chilaquiles are made with crispy baked tortilla chips tossed in a smoky, spicy tomato sauce with black beans, corn, and fresh cilantro. They're perfect for a hearty brunch or easy weeknight dinner!
Servings: 4
Calories: 375kcal
Ingredients
- 10 corn tortillas
- Vegetable oil, for brushing or spraying
- Salt, to taste
For the Chilaquiles
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- ½ teaspoon ancho chile powder
- Cayenne pepper, to taste (optional)
- 1 (15.5 oz/439 gram) can black beans, drained and rinsed
- 1 (14.5 oz/411 gram) can crushed fire roasted tomatoes (Note 1)
- 1 cup frozen corn kernels, thawed
- ¼ cup chopped fresh cilantro
- Salt and pepper, to taste
Optional Accompaniments
- Hot sauce
- Sliced avocado
- Fresh cilantro
- Chopped scallions
- Vegan scrambled eggs
Instructions
Make the Chips
- Preheat the oven to 400°F and line a few baking sheets with parchment paper (Note 2).
- Cut the tortillas into quarters. Lightly mist or brush the tortilla quarters with vegetable oil and arrange them in an even layer on the baking sheets. Sprinkle them lightly with salt. Bake until crisp and lightly browned, about 10 to 12 minutes.
- Place the baking sheets on cooling racks when they come out of the oven.
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. Sweat the onion for about 5 minutes, stirring often, until it becomes soft and translucent.
- Stir in the garlic, cumin, ancho chile powder, and cayenne pepper. Cook the mixture for about 1 minute, stirring constantly, until the garlic and spices become very fragrant.
- Stir in the beans and fire roasted tomatoes. Continue cooking the mixture for about 10 minutes, stirring frequently, until it thickens slightly. Add a splash of water if it gets too thick.
- Stir in the corn and fresh cilantro.
- Carefully fold in the chips, gently mixing them in until they're evenly distributed and coated in sauce.
- Remove the skillet from heat and season the chilaquiles with salt and pepper to taste. Adjust any other seasonings to your liking.
- Divide the chilaquiles onto plates and top with accompaniments of choice. Serve.
Notes
- If you can't find crushed fire roasted tomatoes, simply buy a can of diced fire roasted tomatoes and briefly blitz them with a blender. Alternatively, you can use regular crushed tomatoes, but the flavor won't be as smoky.
- Three standard size baking sheets, or two large ones should accommodate all of your tortillas.
- Nutrition information does not include accompaniments.
Nutrition
Calories: 375kcal | Carbohydrates: 67g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 258mg | Potassium: 859mg | Fiber: 15g | Sugar: 8g | Vitamin A: 401IU | Vitamin C: 13mg | Calcium: 133mg | Iron: 5mg