Tuesday, July 5, 2011

Vegan chilaquiles

No picture, sorry, it was late and we were hungry and we just ate it as soon as Lester got back from soccer. My impression is that chilaquiles usually have egg and cheese and maybe even sour cream, but after a weekend of eating a lot of cheese-related items at picnics I wasn't really in the mood (gotta save that dairy-fat quota for ice cream!). Somehow these picnics also resulted in me taking home an excess of tortilla chips and I didn't have any loftier goals for this meal than to use some of them up. But I was very pleased with how fresh-tasting and flavorful this turned out--the coriander seed is key I think, especially if you don't have fresh cilantro around or really much in the way of fresh veggies at all.

canola oil
1 onion, diced
4 garlic cloves, minced
~1/2 t each cumin, coriander seeds, red pepper flakes, and paprika (I just dumped some in so these could be way off)
1 portabella mushroom, coarsely chopped
1 can black beans, drained and rinsed
1 can tomatoes
1/2 tomato can of water
2 t tomato paste
large handful green beans, ends trimmed and beans cut into black-bean-sized pieces
several handfuls of tortilla chips

Heat the oil over medium, and saute the onion, garlic, and spices for a few minutes. Add the mushroom and cook for another few minutes until the mushroom is mostly cooked. Add the black beans, tomatoes, water, and tomato paste, and simmer until thickened to your liking. Add the green beans and then tortilla chips, breaking up the chips a bit as you drop them in. Stir until the chips are coated in sauce and softened, and the green beans are kind of cooked but still crunchy. Eat.

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