Smoky Red Chilaquiles with Black Beans & Avocado
This classic Mexican dish features a delicious smoky flavor complimented with black beans, avocado, roasted corn, and topped with a tasty vegan chipotle cheddar cheese made from cashew nuts.
Smoky Red Chilaquiles with Black Beans & Avocado Recipe
Prep time:
30 Minutes
Cook time: 20 Minutes
Servings:
4 servings
Gluten Free
Vegan
Ingredients
For the Red Sauce:
- 2 cups vegetable broth
- 4 tablespoons olive oil
- 4 tablespoon arrowroot flour
- 2 tablespoons adobo chili sauce (minus the chilis)
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Chilaquiles:
- 200g Que Pasa Corn Tortilla Chips
- 1 cup blackbeans, rinsed and drained
- ½ cup roasted corn
- 1 avocado, cubed
- ½ cup Nuts For Cheese Chipotle Cheddar Cheese
- ¼ cup fresh cilantro, chopped
Instructions
For the Red Sauce:
- Combine all dry ingredients (flour & spices) in a small mixing bowl and place near the stove.
- Add olive oil to a sauce pan and warm over medium-high heat until oil is hot enough to sizzle when you sprinkle a pinch of the flour spice mixture into it. This may take a minute or two.
- Once oil is hot enough, whisk in the flour and spices. Stir for about 1 minute until nice and fragrant. Next stir in the tomato paste, adobo chili paste, vinegar and vegetable broth, whisking to avoid any lumps. Increase heat and bring sauce to a boil.
- Reduce heat and simmer for 5 minutes, adding any last spice adjustments, if necessary. Remove from heat and set aside.
- Add tortilla chips to the skillet with the red chile sauce. Gently turn over the chips until they are well coated.
- Top with avocado, corn, blackbeans, cilantro and dollops of cheese.
- Best when enjoyed immediately.
About The Author
Sara Stevens
Sara Stevens is a Registered Holistic Nutritionist, blogger, plant-based recipe developer at The Forest and Fig and beekeeper living in Vancouver, BC. She is enthused about all things food related - cooking, eating, and growing - and is passionate about health and nutrition, the connection between what we eat and how that relates to our personal health and wellbeing.
