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.
This recipe yields more cashew cream than you will use for this dish; any leftovers can be used to enrich soups or sauces; or freeze for up to 3 months.
