Vegan Chilaquiles

🧂 Ingredients

• 10 corn tortillas - cut into triangles or strips
• 2 tablespoons 30ml vegetable oil
• 2 cups 480ml green or red salsa (store-bought or homemade)
• 1 can

  400g black beans, drained and rinsed
• 1 cup 240ml vegetable broth
• Salt and pepper to taste
• 1 avocado

  sliced
• 1/2 cup 75g cherry tomatoes, halved
• 1/4 cup 25g red onion, finely chopped
• Fresh cilantro

  chopped
• Vegan sour cream or cashew cream
• Crumbled vegan feta or shredded vegan cheese
• Lime wedges

Instructions

• 1 Preheat your oven to 350°F (175°C). Spread the tortilla triangles on a baking
  sheet and drizzle with 1 tablespoon (15ml) vegetable oil. Toss to coat evenly.
• 2 Bake for about 10-15 minutes, flipping halfway through, until crisp and golden
  brown. Alternatively, you can fry them in the remaining 1 tablespoon (15ml) oil
  on the stove until crispy.
• 3 In a large skillet, heat the salsa and vegetable broth over medium heat until it
  starts to simmer.
• 4 Add the crispy tortilla chips and gently stir to coat all of the chips evenly.
  Let them cook for about 3-5 minutes until softened but still a bit crunchy.
• 5 Mix in the black beans and cook for another 2 minutes until heated through.
  Season with salt and pepper to taste.
• 6 Transfer the Chilaquiles to a serving plate. Top with sliced avocado, cherry
  tomatoes, red onion, fresh cilantro, and vegan sour cream or cashew cream.
• 7 Sprinkle with crumbled vegan feta or shredded vegan cheese.
• 8 Serve immediately with lime wedges on the side for a burst of freshness.

Nutrition Info