Vegan Chilaquiles
Recipe type: Entree
Cuisine: Mexican
  • For the sauce
  • 2 tsp. olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 4 oz. green chiles, minced
  • 28 oz. tomato puree
  • 1 chipotle pepper in adobo sauce, seeded and chopped, + 2 Tbs. of the sauce
  • 1 ½ cups vegetable broth
  • Kosher salt and pepper to taste
  • For the vegetables
  • 2 tsp. olive oil
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cups black beans
  • 1 cup corn kernels
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • Kosher salt and pepper to taste
  • For the soy curls
  • 1 bag Butler Foods Soy Curls
  • 2 tsp. ground cumin
  • 2 tsp. garlic powder
  • 2 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. chile powder
  • 1 tsp. ground coriander
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 3 Tbs. olive oil
  • For the dish
  • 2 bags Beanfield’s Snacks White Bean Chips
  • 1 cup Follow Your Heart Cheddar Shreds
  • 2 Tbs. fresh parsley or cilantro, chopped
  • Red onion, diced, for garnish
  • 1 avocado, sliced
  • Hot sauce (optional)
  • Lime wedges
  1. To make the sauce: In a medium saucepan, heat the oil over medium-high heat. Saute the onion until softened, about 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. Mix in the broth. Bring the sauce to a boil, then reduce the heat and simmer. Add salt and pepper to taste. Set aside.
  2. To make the vegetables: In a deep skillet, heat the oil over medium-high heat. Saute the onion, bell pepper and garlic until softened, about 4 minutes. Add the black beans and the corn. Mix in the spices and let cook until all the moisture has evaporated. Transfer to a bowl and set aside.
  3. To make the soy curls: Empty the bag of soy curls into a bowl and cover with hot water. Let stand for 10 minutes until softened. 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. To make the dish: In the same skillet, 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, red onion, avocado and hot sauce, if desired. Garnish with lime wedges.
Recipe by The "V" Word at