Baked chilaquiles verdes with tofu scramble and black beans

Ingredients

For 1 serving

• Corn tortillas2
• Tomatillos150 g
• Jalapeño1
• Onion30 g
• Tofu130 g
• Cooked black beans60 g
• Extra virgin olive oil1 teaspoon
• Turmeric1 pinch
• Cilantroto taste
• Lime juiceto taste
• Saltto taste

Contains: soy,

In season: July – October

Method

1. Preheat the oven to 200 °C (fan). Cut the corn tortillas into wedges, spread them on a tray lined with baking paper and toast for 8 minutes, until golden and crisp.
2. Meanwhile, remove the papery husks from the tomatillos and rinse them; deseed the jalapeño; peel the onion, cut half into chunks and finely chop the rest for garnish.
3. Blend the tomatillos, jalapeño and onion chunks with a pinch of salt, then cook the sauce in a frying pan over medium heat for 5 minutes, until it darkens and thickens slightly.
4. Drain the tofu and crumble it with a fork. Heat the oil in another pan over medium heat and stir-fry the tofu with the turmeric and a pinch of salt for 4 minutes, until hot and evenly yellow.
5. Rinse and drain the black beans, add them to the tofu and heat for 2 minutes, until hot through.
6. Arrange the tortillas on the plate, pour over the hot sauce, top with the tofu and beans and finish with the chopped onion, coriander and lime juice; serve straight away, while the tortillas are still crisp.