Lentil & Black Bean Chilaquiles
Chilaquiles is a Mexican dish with fried corn chips, spicy salsa and cheese.
I may have taken the definition of this dish rather lightly, but mine does involve corn chips, a spicy red tomato sauce and nutritional yeast (the cheese sub).
If I do say so myself, my version of Chilaquiles is finger licking amazing, and I've come to realise just how much I appreciate Mexican cuisine; they've nailed bringing different flavours & textures to create dishes with incredible flavour sensations!
by.Chloe here in London actually do a similar menu item and I absolutely love it!
After eating their Taco Salad I always feel refreshed & light and makes me question, “why haven't I already recreated this at home?!”
Perhaps I felt it was too complicated; there is a lengthy ingredient list, but when you think about it, most of the components need a simple chop before a rustic gathering on a plate.
See for yourself.
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations!
1 medium brown/red onion, diced
2 garlic cloves, peeled and crushed
300g button mushrooms, chopped into small cubes
1 red capsicum, sliced and cubed
1 red chilli, finely chopped (seeds removed if you wish)
3 tbsp tomato paste
1 tbsp tamari
2-heaped tbsp smoked paprika
1 tbsp ground cumin
¼ - ½ tsp chilli powder (optional)
1 tsp coconut sugar
2 medium plum tomatoes, roughly chopped into cubes
1 cup red lentils, rinsed
3 tbsp nutritional yeast
1 can black beans, drained & rinsed
½ cup frozen corn, thawed
Iceberg lettuce, shredded
Coriander, roughly chopped
Tangy dairy free yoghurt
Fresh red chilli, thinly sliced
Spring onion. thinly sliced
Wedges of lime
In a large fry pan or saucepan add a dash of water or oil.
Set heat to medium and add the onion, garlic, mushrooms, capsicum and season to taste.
Sauté until the onion is translucent and the mushroom juices have evaporated.
Stir in the red chilli, tomato paste, tamari, smoked paprika, ground cumin, chilli powder (if using) and toast for 2 minutes or until fragrant.
Now add the coconut sugar, tomatoes, red lentils and 2 cups of water.
Bring to a boil, set heat to medium- low and cover partially; stir throughout.
Once the lentils have absorbed most of the liquid, stir in the nutritional yeast, black beans, corn and season to taste once more.
Allow the beans & corn to warm through before serving.
To serve, lay a bed of shredded lettuce followed by a handful of corn chips, the lentil & black bean chilli, a dollop of yoghurt and avocado slices.
Garnish the dish with fresh coriander, spring onion and more fresh chilli if you wish.
Before eating spirits over a wedge of lime.
Serves 6- 8
Leave a Reply.