If you eat a gluten-free diet, finding snacks that are healthy and delicious is important. That’s why it’s so great that there are companies like Beanfields Snacks. Their line of bean and rice chips are gluten-free, vegan and sooo good!
I’ve reviewed Beanfields Snacks several times. They won a Trudy Award for Best Snack Food and I recommended them in my article on football food.
Beanfields has three new flavors of chips: Black Bean with Sea Salt, White Bean with Sea Salt and Jalapeno Nacho. Yum, Yum and Yum!
The generous people at Beanfields sent me some to try and even though I just want to eat them all straight from the bag, I figured I should use some of them in a recipe. Enter the chilaquiles.
Chilaquiles is a traditional Mexican dish where salsa or sauce is poured over tortilla triangles and then topped with some type of meat, cheese and garnishes. Sometimes eggs are the topping for a hearty breakfast or brunch dish.
I read several recipes and to me, chilaquiles sounded like a casserole similar to nachos. It seemed like the perfect dish to make with my Beanfields chips. I chose the White Bean with Sea Salt chips for the recipe.
For the meat/eggs, I thought about using tofu and making a scramble-type topping but you know me – why not use Butler Foods Soy Curls, or as I call it, my kryptonite.
First, I made the sauce. It’s filled with bold flavors from the garlic, green chiles, and chipotle peppers with adobo sauce. Then I cooked up the soy curls with Mexican spices until they were nice and crispy, just the way I like them.
I wanted to add vegetables to the mix so I made a saute of onions, bell peppers, black beans and corn. That also added lots of color to the dish.
For the cheese, I used a block of Follow Your Heart’s Vegan Gourmet Cheddar. If you haven’t been buying vegan cheese from Follow Your Heart, you need to start now because all their products (especially the provolone and parmesan are amazing).
Basically, you make this dish like you would nachos by building layers. You can make it in a casserole dish or in a deep skillet, like I did. You start by coating the chips in the sauce and cooking them until they soften. Then add a layer of veggies, a layer of soy curls and cheese. Then repeat. Top with sauce and cheese and let the cheese melt. Done.
This is a bit similar to my Skillet Enchilada Stew but with chips. To serve, just scoop out a serving onto a plate and garnish with whatever you like. I added red onion, avocado, parsley, hot sauce and lime wedges.
Of course, I did taste a few chips before they went in the skillet. The White Bean with Sea Salt Chips are so good! I like all the flavors of Beanfields Snacks but sometimes, it’s nice to have just the taste of the beans, especially when dips are involved.
Everyone loved the chilaquiles and I can’t wait to make it again, with different variations of ingredients. Maybe with tofu, maybe just veggies and definitely with Beanfields Snacks, maybe the Black Bean with Sea Salt next time.
This is a great dish for breakfast, brunch, dinner or a party. Get yourself some Beanfields Snacks and try all their new flavors. Enjoy!
Vegan Chilaquiles
GF
For the sauce
2 tsp. olive oil
1 small onion, minced
2 cloves garlic, minced
4 oz. green chiles, minced
28 oz. tomato puree
1 chipotle pepper in adobo sauce, seeded and chopped, + 2 Tbs. of the sauce
1 ½ cups vegetable broth
Kosher salt and pepper to taste
For the vegetables
2 tsp. olive oil
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
2 cups black beans
1 cup corn kernels
1 tsp. ground cumin
1 tsp. ground coriander
Kosher salt and pepper to taste
For the soy curls
1 bag Butler Foods Soy Curls
2 tsp. ground cumin
2 tsp. garlic powder
2 tsp. paprika
1 tsp. onion powder
1 tsp. chile powder
1 tsp. ground coriander
1 tsp. kosher salt
½ tsp. black pepper
3 Tbs. olive oil
For the dish
2 bags Beanfield’s Snacks White Bean Chips
1 cup Follow Your Heart Vegan Gourmet Cheddar
2 Tbs. fresh parsley or cilantro, chopped
Red onion, diced, for garnish
1 avocado, sliced
Hot sauce (optional)
Lime wedges
To make the sauce: In a medium saucepan, heat the oil over medium-high heat. Saute the onion until softened, about 4 minutes. Add the garlic and green chiles and saute for a few minutes. Pour in the tomato puree and then add the chipotle pepper and adobo sauce. Mix in the broth. Bring the sauce to a boil, then reduce the heat and simmer. Add salt and pepper to taste. Set aside.
To make the vegetables: In a deep skillet, heat the oil over medium-high heat. Saute the onion, bell pepper and garlic until softened, about 4 minutes. Add the black beans and the corn. Mix in the spices and let cook until all the moisture has evaporated. Transfer to a bowl and set aside.
To make the soy curls: Empty the bag of soy curls into a bowl and cover with hot water. Let stand for 10 minutes until softened. Squeeze out the liquid and pat dry. Toss the soy curls with the spices. Heat the oil in a deep skillet over medium-high heat. Add the soy curls and let cook until just brown. Flip the soy curls and continue to cook until browned and crispy. Set aside and try not to eat them.
To make the dish: In the same skillet, pour a little bit of the sauce and then add a layer of tortilla chips. Add more sauce and toss to coat the chips in the sauce. Add a layer of the black bean-corn mixture on top of the chips and then add a layer of soy curls. Top with cheese shreds. Repeat to add a second layer and then top with more sauce and cheese. Cover the pot and let the cheese melt.
When the cheese has melted, scoop some of the Chilaquiles onto a plate. Top with parsley or cilantro, red onion, avocado and hot sauce, if desired. Garnish with lime wedges.
The “V” Word: Say it. Eat it. Live it.
- For the sauce
- 2 tsp. olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 4 oz. green chiles, minced
- 28 oz. tomato puree
- 1 chipotle pepper in adobo sauce, seeded and chopped, + 2 Tbs. of the sauce
- 1 ½ cups vegetable broth
- Kosher salt and pepper to taste
- For the vegetables
- 2 tsp. olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 2 cups black beans
- 1 cup corn kernels
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- Kosher salt and pepper to taste
- For the soy curls
- 1 bag Butler Foods Soy Curls
- 2 tsp. ground cumin
- 2 tsp. garlic powder
- 2 tsp. paprika
- 1 tsp. onion powder
- 1 tsp. chile powder
- 1 tsp. ground coriander
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 3 Tbs. olive oil
- For the dish
- 2 bags Beanfield’s Snacks White Bean Chips
- 1 cup Follow Your Heart Cheddar Shreds
- 2 Tbs. fresh parsley or cilantro, chopped
- Red onion, diced, for garnish
- 1 avocado, sliced
- Hot sauce (optional)
- Lime wedges
- To make the sauce: In a medium saucepan, heat the oil over medium-high heat. Saute the onion until softened, about 4 minutes. Add the garlic and green chiles and saute for a few minutes. Pour in the tomato puree and then add the chipotle pepper and adobo sauce. Mix in the broth. Bring the sauce to a boil, then reduce the heat and simmer. Add salt and pepper to taste. Set aside.
- To make the vegetables: In a deep skillet, heat the oil over medium-high heat. Saute the onion, bell pepper and garlic until softened, about 4 minutes. Add the black beans and the corn. Mix in the spices and let cook until all the moisture has evaporated. Transfer to a bowl and set aside.
- To make the soy curls: Empty the bag of soy curls into a bowl and cover with hot water. Let stand for 10 minutes until softened. Squeeze out the liquid and pat dry. Toss the soy curls with the spices. Heat the oil in a deep skillet over medium-high heat. Add the soy curls and let cook until just brown. Flip the soy curls and continue to cook until browned and crispy. Set aside and try not to eat them.
- To make the dish: In the same skillet, pour a little bit of the sauce and then add a layer of tortilla chips. Add more sauce and toss to coat the chips in the sauce. Add a layer of the black bean-corn mixture on top of the chips and then add a layer of soy curls. Top with cheese shreds. Repeat to add a second layer and then top with more sauce and cheese. Cover the pot and let the cheese melt.
- When the cheese has melted, scoop some of the Chilaquiles onto a plate. Top with parsley or cilantro, red onion, avocado and hot sauce, if desired. Garnish with lime wedges.
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