Peanut Free Vegan Chilaquiles
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Learn more →Ingredients
4 servings
For the salsa roja
- 1 lb roma tomatoes (about 5), halved
- 3 dried guajillo chiles, stems and seeds removed
- 1 dried ancho chile, stem and seeds removed
- 4 garlic cloves, unpeeled
- 1 medium white onion, cut into 4 wedges
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 cup vegetable broth
- 1 tsp salt, plus more to taste
For the cashew crema
- ½ cup raw cashews
- ½ cup water
- 1 tbsp fresh lime juice
- ¼ tsp salt
For the chilaquiles
- 2 tbsp olive oil
- 8 oz thick-cut corn tortilla chips (about 6 cups)
- 1 can (15 oz) black beans, drained and rinsed
For serving
- ¼ cup pickled jalapeño slices
- ½ medium white onion, thinly sliced
- ½ cup fresh cilantro leaves
- 1 ripe avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler and heat the broiler to high. Arrange the tomato halves (cut side up), onion wedges, and unpeeled garlic cloves on a baking sheet. Broil for 8–10 minutes, until the tomatoes are charred in spots and the onion edges are darkened.
- 2
While the vegetables broil, place the guajillo and ancho chiles in a small saucepan and cover with water. Bring to a boil over medium-high heat, then remove from the heat and let the chiles soak for 10 minutes, until pliable and softened. Drain and discard the soaking water.
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