Chipotle Sofritas and Black Beans Casserole

• Vegetarian

• Produce

  • 3 cup Black beans
  • 2 Garlic cloves
  • 2 tsp Oregano
  • 1 Poblano pepper
  • 1/2 Red onion, small
  • 3 tbsp Lemon, Juice of

• Refrigerated

  • 2 lbs Tofu

• Canned Goods

  • 2 Chipotle in adobo
  • 2 tbsp Tomato paste

• Condiments

  • 1 Salsa

• Baking & Spices

  • 1 tsp Salt
  • 1 Salt and black pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Canola oil
  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin, toasted Powder

• Bread & Baked Goods

  • 9 Tortillas, medium

• Dairy

  • 1 cup Mozzarella cheese
  • 1 cup Sour cream

• Liquids

  • 2 cup Water

Found on chefdehome.com

Description

Ingredients

• 2 Chipotle in Adobo  (plus 3 tbsp adobo sauce liquid)
• 2 tbsp Olive Oil  
• 2 Cup Water  (or low-sodium vegetable stock, 1/4 cup and rest divided)
• 1 tbsp Cumin Powder  (toasted)
• 2 tsp Oregano  (preferrably dried mexican oregano)
• 1 tsp Salt  (adjust per taste)
• 3 tbsp Lemon  (juice of about 2 medium lemons)
• 1 tbsp Sugar  
• 1 Poblano Pepper  (roasted on open flame, seeds and skin removed)
• 2 tbsp Tomato Paste  
• 2 Garlic  (cloves)
• 2 lbs Tofu  (super firm tofu. 3 of 10-12 ounce packets)
• 2 tbsp Canola Oil  (for shallow frying)
• 9 Tortillas  (medium, wheat tortillas)
• 3 Cup Black Beans  (16 ounce can and one 8 ounce can, rinsed)
• Salsa  (make fresh, or store bought for serving)
• 1 Cup Mozzarella Cheese  (shredded, or use Mexican three cheese blend )
• 1 Cup Sour Cream  (for serving)
• 1/2 Red Onion  (small chopped)
• 1 tbsp Olive Oil  
• Salt and Black Pepper  (per taste)

Directions

• 1. Pre heat oven at 400 degrees Fahrenheit. Char a poblano on gas grill! Let it cool, then remove seeds and scrap-off skin. In food processor jar, add chipotle marinade ingredients with 1/2 cup of water to make a smooth puree. 2. To prepare Tofu - Pat dry tofu with paper towel and press for 10 minutes to release any water. Heat 1 tbsp oil in a non-stick pan, add half of tofu and shallow fry until crisp from both sides. (about 3-4 min per side). Repeat with remaining tofu. Remove on oil-absorbent paper. Chop tofu into bite size pieces. 3. In a wide pan, heat 1 tablespoon oil. Add chopped onion and saute until soft. Now, add 3/4 cup of sofritas marinade/sauce prepared in step 1 (add more later to adjust spiciness). Saute stirring frequently until oil starts to show on side. (just 2-3 minutes) Add tofu and cook for 1 minute coating in the sauce. 4. Add black beans with 1/2 cup of water and mash beans with back of spatula as you cook them in sauce for 1 minute. Taste and adjust salt. Sofritas and beans should be little loose and not dry. If mixture appears dry, add 1/4 to 1/2 cup more water/stock and cook additional 1-2 minutes to adjust flavors. Also, taste seasoning and adjust with more salt and remaining 1/4 cup sofritas sauce. Additional Notes If you like spice, feel free to use more marinade. 5. In an oven safe 13 by 9 inch baking dish, spread 1/4 cup bean and sofritas mixture at the bottom. Set aside another 1/2 cup of beans mixture. With rest, keeping 9 portions in mind, take one tortilla at a time, add 2 tablespoon of beans and sofritas on one side of tortilla, fold in half, then spread two more tablespoon, and then fold in quarter. Place into the casserole. Repeat with rest of tortillas. Additional Notes Pictures show a small dish with 6 tortillas, recipe calls for bigger dish which can hold nine folded tortillas. 6. Mix remaining 1/4 cup stock in remaining mixture. Spread the mixture on top. Sprinkle cheese evenly on the top. Bake in preheated oven for 10 minutes or until cheese has melted. 7. Top with fresh salsa, fresh chopped cilantro, and guacamole (if using). Serve while still hot with side of sour cream. Enjoy!