Vegan Chilaquiles

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If you eat a gluten-free diet, finding snacks that are healthy and delicious is important. That’s why it’s so great that there are companies like Beanfields Snacks. Their line of bean and rice chips are gluten-free, vegan and sooo good!

I’ve reviewed Beanfields Snacks several times. They won a Trudy Award for Best Snack Food and I recommended them in my article on football food.

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Beanfields has three new flavors of chips: Black Bean with Sea Salt, White Bean with Sea Salt and Jalapeno Nacho. Yum, Yum and Yum!

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The generous people at Beanfields sent me some to try and even though I just want to eat them all straight from the bag, I figured I should use some of them in a recipe. Enter the chilaquiles.

Chilaquiles is a traditional Mexican dish where salsa or sauce is poured over tortilla triangles and then topped with some type of meat, cheese and garnishes. Sometimes eggs are the topping for a hearty breakfast or brunch dish.

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I read several recipes and to me, chilaquiles sounded like a casserole similar to nachos. It seemed like the perfect dish to make with my Beanfields chips. I chose the White Bean with Sea Salt chips for the recipe.

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For the meat/eggs, I thought about using tofu and making a scramble-type topping but you know me – why not use Butler Foods Soy Curls, or as I call it, my kryptonite.

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Primero, Hice la salsa. It’s filled with bold flavors from the garlic, chiles verdes, and chipotle peppers with adobo sauce. Then I cooked up the soy curls with Mexican spices until they were nice and crispy, just the way I like them.

I wanted to add vegetables to the mix so I made a saute of onions, pimientos, black beans and corn. That also added lots of color to the dish.

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For the cheese, I used a block of Follow Your Heart’s Vegan Gourmet Cheddar. If you haven’t been buying vegan cheese from Follow Your Heart, you need to start now because all their products (especially the provolone and parmesan are amazing).

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Fundamentalmente, you make this dish like you would nachos by building layers. You can make it in a casserole dish or in a deep skillet, like I did. You start by coating the chips in the sauce and cooking them until they soften. Then add a layer of veggies, a layer of soy curls and cheese. Then repeat. Top with sauce and cheese and let the cheese melt. Hecho.

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This is a bit similar to my Skillet Enchilada Stew but with chips. Servir, just scoop out a serving onto a plate and garnish with whatever you like. I added red onion, aguacate, perejil, hot sauce and lime wedges.

Por supuesto, I did taste a few chips before they went in the skillet. The White Bean with Sea Salt Chips are so good! I like all the flavors of Beanfields Snacks but sometimes, it’s nice to have just the taste of the beans, especially when dips are involved.

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Everyone loved the chilaquiles and I can’t wait to make it again, with different variations of ingredients. Maybe with tofu, maybe just veggies and definitely with Beanfields Snacks, maybe the Black Bean with Sea Salt next time.

This is a great dish for breakfast, almuerzo, dinner or a party. Get yourself some Beanfields Snacks and try all their new flavors. Disfrutar!

chilaquiles (3) Gracias, Beanfields Snacks, for the delicious new bean and rice chips.

Vegan Chilaquiles

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GF

For the sauce­­­­­­­­

2 tsp. aceite de oliva

1 cebolla pequeña, picado

2 dientes de ajo, picado

4 oz. chiles verdes, picado

28 oz. tomato puree

1 chile chipotle en salsa de adobo, sin semillas y picado, + 2 Tbs. de la salsa

1 ½ cups vegetable broth

Sal Kosher y pimienta al gusto

For the vegetables­­­­­­­­

2 tsp. aceite de oliva

1 cebolla pequeña, picado

1 pimiento, picado

2 dientes de ajo, picado

2 cups black beans

1 taza de granos de maíz

1 tsp. comino molido

1 tsp. cilantro molido

Sal Kosher y pimienta al gusto

Para los rizos de soja

1 bolsa Butler Foods Soy Curls

2 tsp. comino molido

2 tsp. polvo de ajo

2 tsp. paprika

1 tsp. cebolla en polvo

1 tsp. Chile en polvo

1 tsp. cilantro molido

1 tsp. sal kosher

½ cucharadita. pimienta negro

3 Tbs. aceite de oliva

For the dish­­­­­­­­

2 bolsas Beanfield’s Snacks White Bean Chips

1 taza Follow Your Heart Vegan Gourmet Cheddar

2 Tbs. perejil o cilantro, chopped

Red onion, picado, for garnish

1 aguacate, rebanado

Salsa picante (opcional)

Rodajas de limón

Para hacer la salsa: En una cacerola mediana, calentar el aceite a fuego medio-alto. Saltee la cebolla hasta que se ablande, acerca de 4 acta. Add the garlic and green chiles and saute for a few minutes. Pour in the tomato puree and then add the chipotle pepper and adobo sauce. Mezclar en el caldo. Llevar la salsa a ebullición, then reduce the heat and simmer. Añadir sal y pimienta al gusto. Dejar de lado.

To make the vegetables: En una sartén profunda, calentar el aceite a fuego medio-alto. Sofría la cebolla, bell pepper and garlic until softened, acerca de 4 acta. Add the black beans and the corn. Mix in the spices and let cook until all the moisture has evaporated. Pasar a un tazón y reservar.

Para hacer que los rizos de soja: Empty the bag of soy curls into a bowl and cover with hot water. Dejar reposar durante 10 minutos hasta que se ablanden. Squeeze out the liquid and pat dry. Toss the soy curls with the spices. Heat the oil in a deep skillet over medium-high heat. Add the soy curls and let cook until just brown. Flip the soy curls and continue to cook until browned and crispy. Set aside and try not to eat them.

Para hacer el plato: En la misma sartén, pour a little bit of the sauce and then add a layer of tortilla chips. Add more sauce and toss to coat the chips in the sauce. Add a layer of the black bean-corn mixture on top of the chips and then add a layer of soy curls. Top with cheese shreds. Repeat to add a second layer and then top with more sauce and cheese. Cover the pot and let the cheese melt.

When the cheese has melted, scoop some of the Chilaquiles onto a plate. Top with parsley or cilantro, cebolla roja, avocado and hot sauce, si se desea. Garnish with lime wedges.

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La “V” Palabra: Dígalo. Cómetelo. Vívelo.


Vegan Chilaquiles
Autor: 
Tipo de receta: Entrada
Cocina: Mexicano
 
Ingredientes
  • Para la salsa
  • 2 tsp. aceite de oliva
  • 1 cebolla pequeña, picado
  • 2 dientes de ajo, picado
  • 4 oz. chiles verdes, picado
  • 28 oz. tomato puree
  • 1 chile chipotle en salsa de adobo, sin semillas y picado, + 2 Tbs. de la salsa
  • 1 ½ cups vegetable broth
  • Sal Kosher y pimienta al gusto
  • Para las verduras
  • 2 tsp. aceite de oliva
  • 1 cebolla pequeña, picado
  • 1 pimiento, picado
  • 2 dientes de ajo, picado
  • 2 cups black beans
  • 1 taza de granos de maíz
  • 1 tsp. comino molido
  • 1 tsp. cilantro molido
  • Sal Kosher y pimienta al gusto
  • Para los rizos de soja
  • 1 bag Butler Foods Soy Curls
  • 2 tsp. comino molido
  • 2 tsp. polvo de ajo
  • 2 tsp. paprika
  • 1 tsp. cebolla en polvo
  • 1 tsp. Chile en polvo
  • 1 tsp. cilantro molido
  • 1 tsp. sal kosher
  • ½ cucharadita. pimienta negro
  • 3 Tbs. aceite de oliva
  • Para el plato
  • 2 bags Beanfield’s Snacks White Bean Chips
  • 1 cup Follow Your Heart Cheddar Shreds
  • 2 Tbs. perejil o cilantro, chopped
  • Red onion, picado, for garnish
  • 1 aguacate, rebanado
  • Salsa picante (opcional)
  • Rodajas de limón
Instrucciones
  1. Para hacer la salsa: En una cacerola mediana, calentar el aceite a fuego medio-alto. Saltee la cebolla hasta que se ablande, acerca de 4 acta. Add the garlic and green chiles and saute for a few minutes. Pour in the tomato puree and then add the chipotle pepper and adobo sauce. Mezclar en el caldo. Llevar la salsa a ebullición, then reduce the heat and simmer. Añadir sal y pimienta al gusto. Dejar de lado.
  2. To make the vegetables: En una sartén profunda, calentar el aceite a fuego medio-alto. Sofría la cebolla, bell pepper and garlic until softened, acerca de 4 acta. Add the black beans and the corn. Mix in the spices and let cook until all the moisture has evaporated. Pasar a un tazón y reservar.
  3. Para hacer que los rizos de soja: Empty the bag of soy curls into a bowl and cover with hot water. Dejar reposar durante 10 minutos hasta que se ablanden. Squeeze out the liquid and pat dry. Toss the soy curls with the spices. Heat the oil in a deep skillet over medium-high heat. Add the soy curls and let cook until just brown. Flip the soy curls and continue to cook until browned and crispy. Set aside and try not to eat them.
  4. Para hacer el plato: En la misma sartén, pour a little bit of the sauce and then add a layer of tortilla chips. Add more sauce and toss to coat the chips in the sauce. Add a layer of the black bean-corn mixture on top of the chips and then add a layer of soy curls. Top with cheese shreds. Repeat to add a second layer and then top with more sauce and cheese. Cover the pot and let the cheese melt.
  5. When the cheese has melted, scoop some of the Chilaquiles onto a plate. Top with parsley or cilantro, cebolla roja, avocado and hot sauce, si se desea. Garnish with lime wedges.

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