Rye Free Vegan Chilaquiles

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the salsa roja

1 lb roma tomatoes (about 5), halved
3 dried guajillo chiles, stems and seeds removed
Badia Chili Guajillo Bag - 3 Oz That's Tasty Chiles, Guajillo, Medium Heat Badia Guajillo Chili Pods El Guapo Whole Guajillo Chili Pods (Chile Guajillo Entero), 2 oz Bag Kroger Mercado Dried Guajillo Chile Peppers
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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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