Chilaquile Breakfast Casserole

Chilaquile Breakfast Casserole Recipe

By Stephanie Dreyer

šŸ”ŖPrep Time: 30 minutes

šŸ‘©ā€šŸ³Cook Time: 20 minutes

Ingredients

2 cups salsa verde , divided

2 cups tortilla chips , divided

4 corn tortillas , cut into strips

14 ounces firm tofu

1/4 cup nutritional yeast

1 can black beans , drained and rinsed

1/2 cup yellow onion , chopped

Instructions

1Pour 1/4 cup salsa verde in the bottom of square 8-inch casserole dish.

2Crush 1 cup of tortilla chips with your hands and sprinkle on top of the salsa.

3Place half of the tortilla strips on top of the chips, laid out across the bottom of the dish.

4Heat 1 tablespoon of oil in a large pan and saute the onion. Crumble the tofu with your hands and add to the pan, along with 1/4 cup salsa verde and the nutritional yeast. Cook for 5-7 minutes until tofu is golden.

5Remove from the heat and reserve half of the mixture, saving the other half for another use.

6Pour 1/4 cup salsa verde over the tortilla strips. Use a rubber spatula to spread out the salsa over the tortillas.

7Spread the tofu mixture over the salsa.

8Sprinkle half of the can of beans over the tofu. Reserve the other half for another use.

9Pour 1/4 cup salsa verde over the beans.

10Lay out the remaining tortilla strips over the salsa.

11Pour 1/4 cup salsa verde over the tortillas.

12Crush the remaining cup of tortilla chips with your hands and sprinkle on top of the salsa.

13Drizzle with additional salsa.

14Bake at 350 degrees for 20 minutes.

15Serve with dairy-free sour cream, avocado slices, and additional salsa.

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