Smoky Red Chilaquiles with Black Beans & Avocado

This classic Mexican dish features a delicious smoky flavor complimented with black beans, avocado, roasted corn, and topped with a tasty vegan chipotle cheddar cheese made from cashew nuts.

  • 4 servings
  • 30 mins prep, 20 mins cook 50 mins total
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Ingredients:

For the Red Sauce:

  • 2 cups vegetable broth
  • 4 tablespoons olive oil
  • 4 tablespoon arrowroot flour
  • 2 tablespoons adobo chili sauce (minus the chilis)
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

 

For the Chilaquiles:

Directions:

For the Red Sauce:

  1. Combine all dry ingredients (flour & spices) in a small mixing bowl and place near the stove.
  2. Add olive oil to a sauce pan and warm over medium-high heat until oil is hot enough to sizzle when you sprinkle a pinch of the flour spice mixture into it. This may take a minute or two.
  3. Once oil is hot enough, whisk in the flour and spices. Stir for about 1 minute until nice and fragrant. Next stir in the tomato paste, adobo chili paste, vinegar and vegetable broth, whisking to avoid any lumps. Increase heat and bring sauce to a boil.
  4. Reduce heat and simmer for 5 minutes, adding any last spice adjustments, if necessary. Remove from heat and set aside.

For the Chilaquiles:

  1. Add tortilla chips to the skillet with the red chile sauce. Gently turn over the chips until they are well coated.
  2. Top with avocado, corn, blackbeans, cilantro and dollops of cheese.
  3. Best when enjoyed immediately.