Preheat the oven to 180C (350F).
To make the cilantro cream: place all the ingredients in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the power of your blender. Add more water as you go if needed. Taste and add more salt or lime juice if desired. Pour the cream into a small bowl and rinse your blender—you’ll be using it again soon.
To finish the dish, heat a few tablespoons of veggie broth or a glug of oil in a large skillet over medium. When the pan is hot, add the onion and salt and sauté until the pieces are soft and translucent, about 5 minutes.
Combine the tomatoes, vegetable stock, garlic, chipotle, and jalapeño in a blender and blend until the mixture is smooth. Pour it into the pan with the onion and bring it to a boil. Reduce the heat and simmer for 10 minutes.
While the sauce is simmering, spread the tortilla pieces on a baking sheet and bake for 5 to 15 minutes, until they begin to dry out and start to curl on the sides. If you aren’t able to spread all the chips on your sheet, do them in two batches or use two sheets. You can also spray the tortillas with a little olive oil for extra crispness.
Stir the beans into the sauce and simmer on low for a few more minutes. When you are ready to serve, stir the chips into the sauce—but only when you are ready to serve! You don’t want them to get too soggy—you’re aiming for a combination of soft and crunchy. Serve the chilaquiles warm, topped with coriander cream and your chosen toppings