Black Bean Brunch

This black bean brunch recipe is inspired by chilaquiles — a traditional Mexican dish consisting of corn tortilla chips served over a richly flavoured broth. In our take, we have added black beans, a creamy cashew sauce and fresh charred corn salsa. There are many variations of chilaquiles, so view this recipe as a suggestion, rather than the rule — avocado, scrambled tofu, sautéed spinach or any kind of tomato salsa would be delicious on top. We love the taste of the charred sweetcorn in the salsa but, if you prefer, feel free to use a small tin of plain uncharred sweetcorn. And if you don’t fancy making your own tortilla chips, simply use shop bought.

👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●blender
●oven
●pan
●griddle
●knife

📝 Preparation Steps

Make the black bean stew according to recipe instructions.

While the stew is simmering, make the cashew cream by placing the cashews in a medium bowl and pour over the water. Allow to soak for at least ⏱️ 5 minutes, then drain, reserving the soaking liquid. Place into a high-speed blender with the oat milk, garlic, nutritional yeast and lemon juice, adding spoonfuls of the soaking liquid as needed. Blend until smooth and creamy. Add salt to taste and set aside.

For the corn tortillas, preheat oven to 160°C fan / 350°F. Cut the tortillas into wedges and brush with olive oil, sprinkle with salt and arrange on a baking tray. Place in the oven for ⏱️ 15 minutes, turning over halfway through to ensure even browning.

While the tortillas are in the oven, make the grilled corn salsa. Brush the corn cob lightly with olive oil and heat a griddle pan over high temperature. Place the corn in the pan and cook for about 15–⏱️ 20 minutes until charred on each side. Remove from the pan and allow to cool until it can easily be handled, before slicing off the kernels with a knife.

Place the grilled kernels in a medium bowl with the sliced radishes, spring onions, red chilli, coriander, lime zest and juice and toss to combine. Season with salt.

When the beans are ready, serve in bowls and top with the corn tortillas, salsa and drizzle over some cashew cream. Use some of the chips to scoop out the bean stew and use a spoon to eat the remainder.

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