Informations supplémentaires
30 min.
|
456 kcal
|
easy
|
|
Printable version
1. Setup
Preheat oven to 400°F. Cut the tortillas into triangles. Chop the cilantro. Cut the tomatoes into small cubes. Thinly slice the shallot. Tear the tofu into pieces with your hands.
2. Pickle the shallot
Put the shallot in a bowl with 3-4 tbsp of cider or wine vinegar, a pinch of salt and 1 tbsp of sugar. Let marinate.
3. Cook the tortillas
Put the tortillas on a lined sheet pan. Drizzle with some oil and add salt. Bake in the oven for 6-8 minutes until colored.
4. Fry the tofu
Heat a generous drizzle of oil in a pan over medium-high heat. Fry the tofu pieces 6-8 minutes until crispy. Put on a paper towel and add salt.
5. Cook the beans
Add the black beans, tomatoes and spices to the pan. Cook 3-4 minutes. Roughly mash to get a chunky puree. Add salt and pepper.
6. Plate your dish
Layer the tortillas with the black beans and the tofu. Garnish with the salsa, sour cream, shallot, cilantro and crumbled feta.Otherwise, serve each part of the meal family-style and let your children make their own plate of chilaquiles. Bon appétit!
300gTofu
0.5unitCilantro
100mlTomato Salsa
45gFeta Cheese
6unitCorn Tortilla(s)
2unitTomato(es)
10gSpice Mix (cumin powder,smoked paprika)
0.5unitShallot
2unitSour Cream
1unitBlack Beans
What you need
pan, baking sheet pan
456 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
60g
20%
fat
14g
22%
cholesterol
21mg
7%
fiber
5g
20%
protein
28g
saturated
5g
25%
sodium
464mg
19%
sugar
5g
trans
0g