You'll often find chilaquiles served for breakfast or brunch, made with chicken, eggs and black beans. For a Meatless Monday dish, this recipe for baked tofu chilaquiles can be served for any meal you like, using your favorite ingredients. Not only that, but this recipe is made a bit healthier by using Corazonas Black Bean & Cheese Tortilla Chips.
What makes Corazonas chips different is the fact that they're actually good for you! That's right. Corazonas chips (and oatmeal squares, too) are infused with plant sterols, which are proven to help lower bad cholesterol, and they taste great (they're gluten-free, too). Who wouldn't want a second helping of that?
Baked tofu chilaquiles recipe
Recipe adapted from Corazonas
- 1/2 tablespoon olive oil
- 1/3 cup thinly sliced onion
- 2 garlic cloves, minced
- 2 teaspoons green chilies, diced
- 4 ounces prepackaged baked, seasoned tofu
- 8 ounces black beans, drained and rinsed
- 8 ounces corn kernels, canned or frozen (thawed)
- 1/2 cup vegetable broth
- 4 ounces prepared salsa
- 1/3 cup pepper jack or Mexican-style shredded cheese
- 6 ounces Corazonas Black Bean & Cheese Tortilla Chips
- Nonstick cooking spray
- Preheat your oven to 450 degrees F. Lightly coat an 8-1/2-inch baking dish with the nonstick cooking spray and set it aside.
- Add the olive oil to a nonstick saute pan over medium-high heat. When it's hot, add the onions and saute them for several minutes or until they're soft and begin to turn light brown.
- Add the garlic and saute for a minute. Add the baked tofu and cook for about 30 seconds.
- Transfer the mixture to a large bowl and stir in the black beans, corn and green chilies, and set it aside.
- Add the vegetable broth and salsa to the saute pan and bring the mixture to a boil. Reduce the seat and simmer for 3-5 minutes, then remove it from the heat.
- Add about 3 ounces of the Corazonas tortilla chips to the bottom of the baking dish. Layer half of the tofu mixture over the chips, then add the remaining chips, and top with the remaining tofu mixture.
- Pour the broth mixture evenly over mixture and sprinkle with cheese.
- Bake for about 10 minutes or until chips are lightly browned and the cheese is melted.
Dig in to this healthy, Meatless Monday dish!
More Meatless Monday recipes
Green pea and barley soup
Spinach salad with avocados and strawberries
Cheesy stuffed shells with carrots and mushrooms