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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Première, Je ai fait la sauce. It’s filled with bold flavors from the garlic, piments verts, 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, poivrons, 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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Fondamentalement, you make this dish like you would nachos by building layers. You can make it in a casserole dish or in a deep skillet, comme je l'ai fait. 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. Terminé.

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

Bien sûr, 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, brunch, dinner or a party. Get yourself some Beanfields Snacks and try all their new flavors. Jouir de!

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

Vegan Chilaquiles

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GF

For the sauce­­­­­­­­

2 c. l'huile d'olive

1 petit oignon, hachées

2 gousses d'ail, hachées

4 oz. piments verts, hachées

28 oz. tomato puree

1 poivre chipotle en sauce adobo, épépiné et haché, + 2 Tbs. de la sauce

1 ½ cups vegetable broth

Sel casher et poivre au goût

For the vegetables­­­­­­­­

2 c. l'huile d'olive

1 petit oignon, dés

1 poivron, dés

2 gousses d'ail, hachées

2 cups black beans

1 cup corn kernels

1 c. de cumin moulu

1 c. de coriandre moulue

Sel casher et poivre au goût

Pour les boucles de soja

1 sac Butler Foods Soy Curls

2 c. de cumin moulu

2 c. la poudre d'ail

2 c. paprika

1 c. la poudre d'oignon

1 c. poudre de piment

1 c. de coriandre moulue

1 c. sel casher

½ cuillère à café. poivre noir

3 Tbs. l'huile d'olive

For the dish­­­­­­­­

2 sacs Beanfield’s Snacks White Bean Chips

1 Coupe Follow Your Heart Vegan Gourmet Cheddar

2 Tbs. persil ou de coriandre fraîche, haché

Red onion, dés, for garnish

1 avocat, tranchés

Sauce piquante (optionnel)

Quartiers de lime

Pour faire la sauce: Dans une casserole moyenne, faire chauffer l'huile à feu moyen-élevé. Faire revenir l'oignon jusqu'à ce qu'il ramollisse, sur 4 minutes. 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. Mélanger dans le bouillon. Apportez la sauce à ébullition, then reduce the heat and simmer. Ajouter le sel et le poivre au goût. Mettez de côté.

To make the vegetables: Dans une poêle profonde, faire chauffer l'huile à feu moyen-élevé. Faire revenir l'oignon, bell pepper and garlic until softened, sur 4 minutes. Add the black beans and the corn. Mix in the spices and let cook until all the moisture has evaporated. Transférer dans un bol et mettre de côté.

Pour les boucles de soja: Empty the bag of soy curls into a bowl and cover with hot water. Laisser reposer pendant 10 minutes jusqu'à tendreté. 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.

Pour rendre le plat: Dans la même poêle, 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, oignon rouge, avocado and hot sauce, si on le désire. Garnish with lime wedges.

chilaquiles (2)

Le “V” Parole: Dites-le. Mangez-le. Vivre.


Vegan Chilaquiles
Auteur: 
Type de recette: Entrée
Cuisine: Mexicaine
 
Ingrédients
  • Pour la sauce
  • 2 c. l'huile d'olive
  • 1 petit oignon, hachées
  • 2 gousses d'ail, hachées
  • 4 oz. piments verts, hachées
  • 28 oz. tomato puree
  • 1 poivre chipotle en sauce adobo, épépiné et haché, + 2 Tbs. de la sauce
  • 1 ½ cups vegetable broth
  • Sel casher et poivre au goût
  • Pour les légumes
  • 2 c. l'huile d'olive
  • 1 petit oignon, dés
  • 1 poivron, dés
  • 2 gousses d'ail, hachées
  • 2 cups black beans
  • 1 cup corn kernels
  • 1 c. de cumin moulu
  • 1 c. de coriandre moulue
  • Sel casher et poivre au goût
  • Pour les boucles de soja
  • 1 bag Butler Foods Soy Curls
  • 2 c. de cumin moulu
  • 2 c. la poudre d'ail
  • 2 c. paprika
  • 1 c. la poudre d'oignon
  • 1 c. poudre de piment
  • 1 c. de coriandre moulue
  • 1 c. sel casher
  • ½ cuillère à café. poivre noir
  • 3 Tbs. l'huile d'olive
  • Pour le plat
  • 2 bags Beanfield’s Snacks White Bean Chips
  • 1 cup Follow Your Heart Cheddar Shreds
  • 2 Tbs. persil ou de coriandre fraîche, haché
  • Red onion, dés, for garnish
  • 1 avocat, tranchés
  • Sauce piquante (optionnel)
  • Quartiers de lime
Instructions
  1. Pour faire la sauce: Dans une casserole moyenne, faire chauffer l'huile à feu moyen-élevé. Faire revenir l'oignon jusqu'à ce qu'il ramollisse, sur 4 minutes. 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. Mélanger dans le bouillon. Apportez la sauce à ébullition, then reduce the heat and simmer. Ajouter le sel et le poivre au goût. Mettez de côté.
  2. To make the vegetables: Dans une poêle profonde, faire chauffer l'huile à feu moyen-élevé. Faire revenir l'oignon, bell pepper and garlic until softened, sur 4 minutes. Add the black beans and the corn. Mix in the spices and let cook until all the moisture has evaporated. Transférer dans un bol et mettre de côté.
  3. Pour les boucles de soja: Empty the bag of soy curls into a bowl and cover with hot water. Laisser reposer pendant 10 minutes jusqu'à tendreté. 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. Pour rendre le plat: Dans la même poêle, 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, oignon rouge, avocado and hot sauce, si on le désire. Garnish with lime wedges.

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