This 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 Cheddar and Jack cheeses, 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 dish in a bowl thoroughly satisfying.

Organic Tomato Purée, Filtered Water, Tortilla Chips (organic Stoneground Corn, High Oleic Safflower And/or Sunflower Oil, Water, Sea Salt, Trace Of Lime), Organic Onions, Organic Black Beans, Organic Tofu (filtered Water, Organic Soybeans, Magnesium Chloride), Cheddar Cheese (pasteurized Milk, Culture, Salt, Annatto, Enzymes), Jalapeño Peppers, Organic Mushrooms, Monterey Jack Cheese (pasteurized Milk, Culture, Salt, Enzymes), Organic Carrots, Organic Cilantro, Organic Garlic, Organic Lime Juice, Sea Salt, Organic Extra Virgin Olive Oil, 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.