PP Vegan Chilaquiles

Chef: Chuck Underwood, BrandNewVegan.com

Makes: 10 Servings

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

INGREDIENTS

Salsa Verde

• 10 tomatilos

• 4 cloves garlic (with skins)

• 1-2 jalapenos (deseeded)

• ½ medium white onion

• 1 chipoltle pepper with adobo

• ¼ c c(chopped and packed)

• 2 T lime

• 1t Mexican oregano

• ¼ t salt

Queso Fresco

• 14 oz tofu (extra firm)

• 4 t apple cider vinegar

• 2 T lime juice

• 1 T nutritional yeast

• ¾ t salt

• ¼ t garlic powder

Chilaquiles

• ½ c red bell pepper (diced)

• ½ white onion (diced)

• 1 c corn (drained)

• 1 c black beans

• 2 small zucchini (diced)

• ½ t garlic powder

• ½ t cumin

• 1 dash cayenne pepper

• 1 pkg corn tortillas

DIRECTIONS

Salsa Verde

1. Remove husks from tomatillos and clean. Place on parchment lined cookie sheet along with whole garlic cloves (with skin) and the cleaned Jalapeno.

2. Broil for 10 minutes or so - just until the veggies blacken and soften a little. Flip the veggies over after 5 minutes or so.

3. Add the roasted veggies to your blender along with all the remaining ingredients except the onion. Blend until smooth and stir in the diced onion last.

Queso Fresco

1. Cut tofu into 2 small thin blocks and press with paper towels until thoroughly drained and dry. About 20 minutes.

2. Crumble tofu into small a small bowl and stir in remaining ingredients. Chill until needed.

Chilaquiles Veggies

1. Sauté onion and bell pepper until softened. Then stir in corn and beans.

2. Let simmer for 5 minutes or so and then stir in the diced zucchini. Add remaining seasonings and allow to simmer an additional 10 minutes.

Tortilla Chips

1. Cut tortillas into quarters and bake in oven until crisp.

ASSEMBLY

1. In an oven proof pan or casserole dish, lay down a thin layer of salsa Verde to completely cover bottom. Cover with crumpled tortilla chips.

2. Add layer of veggies, topped with a sprinkling of Queso Fresco.

3. Repeat with more salsa, chips, remaining veggies and another sprinkling of Queso.

4. Top with 2-3 T of your favorite salsa and bake in a 400 degree oven for 15 – 20 minutes.

TIPS

1. Garnish with fresh cilantro, lime wedges, additional tortilla chips, diced avocado (not PP).

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood on Facebook, Twitter, Pinterest & Instagram.