Vegan Chilaquiles – this was a winner, loaded with spicy flavor, fresh roasted vegetables, no soy, no faux meat or cheese, just craveable Mexican food with a kick!
Recipe type: Entree
Spicy, Creamy, Loaded with fresh flavors – try these Vegan Chilaquiles today!
- 4 cups cherry tomatoes
- 1 onion, roughly chopped
- 2 jalapeno, 1 left whole, 1 minced
- olive oil
- 3 cloves garlic, peeled
- ¼ c cilantro
- ½ lime, juiced
- 2 t chili powder
- 1 t crushed red pepper
- 2 t cumin
- salt & pepper
- 4 ears of corn, husk and silk removed, roasted (I roasted at 375 for about 40 minutes – you could boil too)
- 1 can of black beans, drained and rinsed
- 5 cups tortilla chips
- garnishes; guacamole (I put mine in the food processor), toasted pepitas, chopped black olives, and cilantro
- Place tomatoes, onion, and whole jalapeno in a little olive oil on a cookie sheet, roast at 375 for about 30 minutes.
- Turn oven up to 400 and roast another 10 minutes.
- Take out of oven and cool for about 10 minutes.
- Put tomatoes, onion, and jalapeno (cut off stem and use seeds if you like things spicy) in food processor.
- Add garlic, cilantro, lime, chili powder, crushed red pepper, cumin, and salt and pepper to processor, process until smooth.
- Taste and adjust seasoning, if necessary.
- Put sauce in large bowl.
- Take corn off of cob, saute with remaining jalapeno in a little olive oil for about 5 minutes.
- Add black beans and saute for another 3 minutes.
- Toss chips and sauce together, put in bottom of baking pan.
- Top chips with corn and beans.
- Bake at 375 for 20 minutes until heated through.
- Serve in bowls topped with garnishes, enjoy!