Chilaquiles are traditionally enjoyed for breakfast in Mexico. I made them healthier by using fresh Salsa Verde, Tofu Queso, Corn Tortillas, & Veggies.
Remove husks from Tomatillos and clean. Place on parchment lined cookie sheet along with whole garlic cloves (with skin), and the cleaned Jalapeño.
Broil for 10 minutes or so - just until the veggies blacken and soften a little. Flip the veggies over after 5 minutes or so.
Add the roasted veggies to your blender along with all the remaining ingredients except the onion. Blend until smooth and stir in the diced onion last.
Cut Tofu into 2 small thin blocks and press with paper towels until thoroughly drained and dry. About 20 minutes.
Crumble Tofu into small bowl and stir in remaining ingredients.
Chill until needed.
Saute onion and bell pepper until softened. Then stir in corn and beans.
Let simmer for 5 minutes or so and then stir in diced Zucchini. Add remaining seasonings and allow to simmer an additional 10 minutes.
Cut tortillas into quarters and bake in oven until crisp.
In an oven proof pan or casserole dish, lay down a thin layer of Salsa Verde to completely cover bottom. Cover with crumpled up tortilla chips.
Add layer of Veggies, topped with a sprinkling of Queso Fresco.
Repeat with more Salsa, Chips, remaining Veggies, and another sprinkling of Queso.
Top with 2-3 Tbs of your favorite Salsa and baking in a 400 degree oven for 15-20 minutes.
Garnish with fresh Cilantro, Lime Wedges, additional Tortilla Chips, diced Avocado, and a dollop of my famous Green Chile Sour Cream.
Tips are always appreciated!