This vegan casserole is based on a popular Mexican dish called chilaquiles. When Amy’s parents first tasted it in Oaxaca, they came back and asked Amy’s chefs to find the recipe. One of the chefs (whose family had owned a Mexican restaurant in San Francisco) was already familiar with the dish and adapted it to suit Amy’s standards…fewer hot spices. The result is delicious and might remind you of a bowl of nachos made with corn chips and melted vegan cheezes, plus…an assortment of vegetables and our own organic tofu. On the side are delicately seasoned, slow-cooked organic black beans, making this gluten free, dairy free dish in a bowl thoroughly satisfying.

Filtered Water, Organic Tomato Puree, Tortilla Chips (organic Stoneground Corn, High Oleic Safflower Oil And/or Sunflower Oil, Water, Sea Salt, Trace Of Lime), Organic Onions, Organic Black Beans, Organic Tofu (filtered Water, Organic Soybeans, Magnesium Chloride), Organic Vegan Cheddar-style Cheeze (filtered Water, Organic Potato And Corn Starch, Organic Coconut Oil, Sea Salt, Organic Ground Sunflower Kernels, Natural Flavor, Organic Fruit And Vegetable Concentrate [carrot, Pumpkin And Apple], Organic Annatto Extract [color]), Jalapeno Peppers, Organic Mushrooms, Organic Vegan Mozzarella-style Cheeze (filtered Water, Organic Potato Starch, Organic Coconut Oil, Sea Salt, Organic Ground Sunflower Kernels, Natural Flavor, Organic Fruit And Vegetable Concentrate [carrot, Pumpkin And Apple]), Organic Carrots, Organic Cilantro, Organic Garlic, Organic Lime Juice, Organic Extra Virgin Olive Oil, Sea Salt, Spices.

OVENS MAY VARY.

MICROWAVE OVEN Make a 1-inch slit in overwrap. Cook on high for 4-5 minutes. Let sit 1 minute. Serve.

CONVENTIONAL OVEN Preheat oven to 400°F. Remove overwrap. Cover bowl with foil and place on a baking sheet. Bake for 40-45 minutes. Let sit 1 minute. Serve.

TOASTER OVEN Remove overwrap and bowl. Place in an oven-safe dish. Follow conventional oven directions.