Veggie chilaquiles
Ingredients
- 1 tbsp vegetable oil
- 1 ½ courgettes, diced
- 2 tomatoes, diced
- 2 garlic cloves, minced
- ½ head broccoli, florets
- ¼ cup vegetable stock
- ½ cup black beans
- 1 cup spinach, chopped
- 3 chile guajillo deseeded
- 1 arbol chilli
- 1 ½ cans diced tomatoes
- 1 onion, chopped
- 4 garlic cloves
- ½ cup heavy cream
- ½ cup sour cream
- ½ tsp salt
- Lime juice
- Corn chips
- Vegan feta, crumbled
- 1 avocado, sliced
- ¼ cup coriander, chopped
Steps
- Heat oil in a large pan on medium-high heat. Once oil is hot, add courgette and cook for 2 minutes, stirring often.
- Add the tomato and garlic, and let cook for 1 minute more.
- Add broccoli and stock and cover. Lower heat to medium and cook until broccoli starts to get tender.
- Add black beans and spinach. Stir. Season with salt and pepper and set aside.
- Boil water in a small pot. Place the dried guajillo and arbol chillies in the water and simmer for 5 min.
- Drain and place in the blender with the tomato, onion, and garlic. Blend until smooth. Strain.
- Pour finished sauce into a large pot and simmer for 5 min. Set aside.
- Meanwhile in a small bowl mix cream, sour cream and salt and whisk until smooth. Add lime juice to taste.
- Toss the tortilla chips with the tomato sauce in the large pot where it was simmered.
- The tortillas will begin to soften, but we don’t want them completely soft, so plate the tortillas and sauce immediately.
- Top with ½ cup of the veggie mixture, chopped cilantro, avocado slices, drizzle with the crema, and sprinkle with feta.