Recipe was downloaded from www.naturespath.com

Smoky Red Chilaquiles with Black Beans & Avocado

Smoky Red Chilaquiles with Black Beans & Avocado

Recipe by: Sara Stevens

Posted under Easy Entrees, Gluten Free, Que Pasa, Sauces and Sides, Starters, Vegan, Vegan Friendly

  • Prep Time: 30 Minutes
  • Cook Time: 20 Minutes
  • Serving Size: 4 servings
  • Gluten Free
  • Vegan

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.

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

Directions

For the Red Sauce:
  1. Combine all dry ingredients (flour & spices) in a small mixing bowl and place near the stove.
  2. 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.
  3. 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.
  4. Reduce heat and simmer for 5 minutes, adding any last spice adjustments, if necessary. Remove from heat and set aside.
For the Chilaquiles:
  1. Add tortilla chips to the skillet with the red chile sauce. Gently turn over the chips until they are well coated.
  2. Top with avocado, corn, blackbeans, cilantro and dollops of cheese.
  3. Best when enjoyed immediately.

In This Recipe

About The Author

Sara Stevens

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.

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