Vegan Chilaquiles

IMG_3154

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.

download

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

Beanfields+New+Products

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.

chilaquiles (2)

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.

beanfields

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.

soycurls6x8oz

Primo, Ho fatto la salsa. It’s filled with bold flavors from the garlic, peperoncini verdi, 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, peperoni, black beans and corn. That also added lots of color to the dish.

chilaquiles (5)

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).

Retail-ORGANIC_VG-Cheeses-Cheddar-660x660

Fondamentalmente, 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. Fatto.

chilaquiles (22)

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

Naturalmente, 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.

chilaquiles (9)

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. Godere!

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

Vegan Chilaquiles

IMG_3153

GF

For the sauce­­­­­­­­

2 cucchiaino. olio d'oliva

1 cipolla piccola, tritato

2 spicchi d'aglio, tritato

4 oz. peperoncini verdi, tritato

28 oz. tomato puree

1 pepe chipotle in salsa adobo, semi e tritati, + 2 Tbs. della salsa

1 ½ cups vegetable broth

Sale Kosher e pepe qb

For the vegetables­­­­­­­­

2 cucchiaino. olio d'oliva

1 cipolla piccola, tagliato a dadini

1 peperone, tagliato a dadini

2 spicchi d'aglio, tritato

2 cups black beans

1 tazza di chicchi di mais

1 cucchiaino. cumino macinato

1 cucchiaino. coriandolo macinato

Sale Kosher e pepe qb

Per i riccioli di soia

1 borsa Butler Foods Soy Curls

2 cucchiaino. cumino macinato

2 cucchiaino. aglio in polvere

2 cucchiaino. paprika

1 cucchiaino. cipolla in polvere

1 cucchiaino. polvere chile

1 cucchiaino. coriandolo macinato

1 cucchiaino. sale kosher

½ cucchiaino. pepe nero

3 Tbs. olio d'oliva

For the dish­­­­­­­­

2 borse Beanfield’s Snacks White Bean Chips

1 tazza Follow Your Heart Vegan Gourmet Cheddar

2 Tbs. prezzemolo fresco o coriandolo, chopped

Red onion, tagliato a dadini, for garnish

1 avocado, affettato

Salsa calda (opzionale)

Spicchi di lime

Per la salsa: In una casseruola media, scaldare l'olio a fuoco medio-alto. Soffriggere la cipolla fino ammorbidito, circa 4 minuti. 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. Mescolare in brodo. Portate la salsa a ebollizione, then reduce the heat and simmer. Aggiungere sale e pepe a piacere. Mettere da parte.

To make the vegetables: In una padella profonda, scaldare l'olio a fuoco medio-alto. Soffriggere la cipolla, bell pepper and garlic until softened, circa 4 minuti. Add the black beans and the corn. Mix in the spices and let cook until all the moisture has evaporated. Trasferimento in una ciotola e mettere da parte.

Per rendere i ricci di soia: Empty the bag of soy curls into a bowl and cover with hot water. Lasciate riposare per 10 minuti fino a quando ammorbidito. 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.

Per rendere il piatto: Nella stessa padella, 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, cipolla rossa, avocado and hot sauce, se desiderato. Garnish with lime wedges.

chilaquiles (2)

Gli “V” Parola: Ditelo. Mangia. Live it.


Vegan Chilaquiles
Autore: 
Tipo di ricetta: Entrata
Cucina: Messicano
 
Ingredienti
  • Per la salsa
  • 2 cucchiaino. olio d'oliva
  • 1 cipolla piccola, tritato
  • 2 spicchi d'aglio, tritato
  • 4 oz. peperoncini verdi, tritato
  • 28 oz. tomato puree
  • 1 pepe chipotle in salsa adobo, semi e tritati, + 2 Tbs. della salsa
  • 1 ½ cups vegetable broth
  • Sale Kosher e pepe qb
  • Per le verdure
  • 2 cucchiaino. olio d'oliva
  • 1 cipolla piccola, tagliato a dadini
  • 1 peperone, tagliato a dadini
  • 2 spicchi d'aglio, tritato
  • 2 cups black beans
  • 1 tazza di chicchi di mais
  • 1 cucchiaino. cumino macinato
  • 1 cucchiaino. coriandolo macinato
  • Sale Kosher e pepe qb
  • Per i riccioli di soia
  • 1 bag Butler Foods Soy Curls
  • 2 cucchiaino. cumino macinato
  • 2 cucchiaino. aglio in polvere
  • 2 cucchiaino. paprika
  • 1 cucchiaino. cipolla in polvere
  • 1 cucchiaino. polvere chile
  • 1 cucchiaino. coriandolo macinato
  • 1 cucchiaino. sale kosher
  • ½ cucchiaino. pepe nero
  • 3 Tbs. olio d'oliva
  • Per il piatto
  • 2 bags Beanfield’s Snacks White Bean Chips
  • 1 cup Follow Your Heart Cheddar Shreds
  • 2 Tbs. prezzemolo fresco o coriandolo, chopped
  • Red onion, tagliato a dadini, for garnish
  • 1 avocado, affettato
  • Salsa calda (opzionale)
  • Spicchi di lime
Istruzione
  1. Per la salsa: In una casseruola media, scaldare l'olio a fuoco medio-alto. Soffriggere la cipolla fino ammorbidito, circa 4 minuti. 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. Mescolare in brodo. Portate la salsa a ebollizione, then reduce the heat and simmer. Aggiungere sale e pepe a piacere. Mettere da parte.
  2. To make the vegetables: In una padella profonda, scaldare l'olio a fuoco medio-alto. Soffriggere la cipolla, bell pepper and garlic until softened, circa 4 minuti. Add the black beans and the corn. Mix in the spices and let cook until all the moisture has evaporated. Trasferimento in una ciotola e mettere da parte.
  3. Per rendere i ricci di soia: Empty the bag of soy curls into a bowl and cover with hot water. Lasciate riposare per 10 minuti fino a quando ammorbidito. 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. Per rendere il piatto: Nella stessa padella, 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, cipolla rossa, avocado and hot sauce, se desiderato. Garnish with lime wedges.

(Visitato 1,519 volte, 1 Visite oggi)

, , , , , , , , , , , ,

Comments are closed.

Contatore fornito da Orange County gestione immobiliare