Vegan Chilaquiles with Butternut Squash & Black Beans
Mexican food will always be my comfort food. Something I was raised on and can never get enough of. Although I didn’t grow up eating chilaquiles, it has all the Mexican flavors I love. It’s a simple dish that’s very filling and comforting. Also very inexpensive to make. Typical it’s served with an egg so I added butternut squash and black beans to to my version for some protein. Here’s how I made it...
12-20 corn tortillas
1/2 roasted butternut squash, diced
1 15 oz Can whole black beans, drained and rinsed
1 15 oz can enchilada sauce
Vegan cheese (optional)
Vegan Cream (I used Forager Plain Cashew Cream)
Cut tortillas into halves, then into 3, mimicking tortilla chips. Meanwhile heat stove to medium heat, add oil to sauté pan. Once heated add the tortilla strips in 3 batches. Once the chips become crispy, Transfer each batch to a plate with a paper towel to drain oil.
Heat oven to 350 degrees
In a medium oven proof pan. layer the ingredients. Pour 1/3 of the sauce first, then 1/3 of chips, 1/3 squash and then 1/3 beans. Then repeat those steps until all the ingredients are used.
Top with vegan cheese (if using).
Transfer to oven for 15-20 minutes. Or until you see the sauce bubbling.
Remove from oven and serve with avocado, chopped cilantro and a cream sauce. Either vegan cream cheese or I prefer the Forager Plain Cashew Cream.