Black Bean Soyrizo Chilaquiles

The perfect amount of crunch and heat. Plant-based, and vegan.

I first discovered chilaquiles at the late age of 26 when I visited Mexico City for the first time. I say late because if I had known about chilaquiles when I was younger I would have made this on rotation *much sooner*. Chilaquiles is a traditional Mexican breakfast dish served with tortillas. I’ve seen it in Mexico served with either red (rojos) or green (verdes) sauce and topped with queso fresco, fresh guacamole, and a fried egg. My favorite part of the dish is the crunchy texture of the tortilla chips (hint, the thicker the better).

When I started eating more plant-based, I pretty much had forgotten about chilaquiles but rediscovered it after ordering it at one of my favorite plant-based restaurants in San Francisco, Wildseed. After that one time I quickly developed my own version after finding soyrizo at my local Trader Joe’s. The black bean is great for some added protein and fiber; 1 can contains around 25 grams of protein and 14 grams of fiber. I don’t even miss the egg but you can also top it off with a tofu scramble or egg substitute like Just Egg. This is such a great savory dish for breakfast or brunch and a crowd pleaser for larger get togethers.

Equipment

1 cooking pan medium size
1 emulsion blender (or use a blender that can blend hot foods)

Ingredients

15 oz canned black beans 1 can or sub cooked black beans
14.5 oz canned diced tomatos 1 can
3 chipotle peppers in adobo sauce I find 2 chipotle peppers produces a mild spice level. For spicier add 3-4
12 oz soyrizo I prefer Trader Joe's!
1 onion small
4 cloves garlic
½ tsp cumin
¼ tsp chile powder
1 lime
½ cup chopped cilantro
¼ tsp salt to taste
2 tbsp vegetable oil
1 bag tortilla chips

Instructions

Dice the onions and garlic.
Rinse and drain the canned black beans.
Heat up the oil in a cooking pan over medium heat. When the oil is ready, saute the diced onions and garlic in the oil until onions start to become translucent, about 3 minutes.
Add cumin, chili pepper, salt, and chipotle peppers. Saute together for about 1 minute until everything is well coated. If the onions and garlic are burning turn the heat down to low-medium.
Pour in the canned diced tomatoes and mix well using a wooden spatula to scrape any pieces that are caramelizing at the bottom of the pan. Let the flavors cook together for another minute.
Blend everything in the pan together using an emulsion blender. This creates a smooth rather than chunky texture.
Remove the casing from the soyrizo and add it into the chipotle tomato sauce. Cook and simmer for about 5 minutes. Add the black beans and cook for another 5 minutes.
Serve with lime juice and cilantro over a bead of tortilla chips.

Black Bean Soyrizo Chilaquiles