Chilaquiles w/ Salsa Verde

Photo: Down to Earth Recipes
Chilaquiles with Salsa Verde recipe from Down to Earth Organic and Natural.
Yield
4-6 Servings
Ingredients
  • 2-3 Tbalespoons safflower oil
  • 1 cup diced onion
  • 1 (10-ounce) package corn tortillas, cut into triangles
  • Salt and pepper
  • Ground cumin

Tofu Mixture

  • 1 (14-ounce) block medium firm tofu, drained and patted dry
  • 1 teaspoon ancho chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • Dash of cayenne
  • 3/4 cup black beans
  • 1 cup salsa fresca
  • Juice of ½ a lemon
  • Salt and pepper to taste
  • ¼ cup diced green chilies

Salsa Verde

  • 1¼ cup cherry tomatoes
  • ¼ jalapeno
  • 1¾ cup cilantro
  • ¾ cup green onion
  • Juice of 2 limes
  • Juice of 1 lemon
  • 1 clove garlic
  • 1 teaspoon agave
  • Salt and pepper
  • 1 1/2 cups grated cheese or vegan cheese
  • Toppings: sliced avocado, cilantro, and salsa fresca
Instructions
  1. In a large skillet heat oil over medium-high heat.
  2. Add onions and sauté until caramelized.
  3. Add tortillas and sprinkle with salt, pepper and ground cumin.
  4. Fry until tortillas begin to get crispy.
  5. Meanwhile, prepare Tofu Mixture. Mash tofu in a medium size bowl. Add ancho chili powder, garlic powder, ground cumin, turmeric and cayenne. Mix to combine.
  6. Add black beans, salsa fresca, lemon juice, salt and pepper. Mix well.
  7. Once tortillas are semi crispy, make sure to spread them out so they cover the entire surface of the skillet. Spread Tofu Mixture evenly over tortillas. Sprinkle green chilies over tofu.
  8. Cover with lid, turn heat down to low and cook for 10-15 minutes.
  9. While cooking, prepare the Salsa Verde. Place all ingredients in a food processor and blend until smooth.
  10. Pour Salsa Verde over chilaquiles and raise the heat to medium-high. Sprinkle with cheese and cook until cheese melts.
  11. Serve with fresh avocado, cilantro and salsa fresca! Enjoy!