Chipotle Sofritas and Black Beans Casserole Recipe | ChefDeHome.com

Ingredients

• 2 Chipotle in Adobo, plus 3 tbsp adobo sauce liquid
• 2 tbsp Olive Oil
• 2 Cup Water, or low-sodium vegetable stock, 1/4 cup and rest divided
• 1 tbsp Cumin Powder, toasted
• 2 tsp Oregano, preferrably dried mexican oregano
• 1 tsp Salt, adjust per taste
• 3 tbsp Lemon, juice of about 2 medium lemons
• 1 tbsp Sugar
• 1 Poblano Pepper, roasted on open flame, seeds and skin removed
• 2 tbsp Tomato Paste
• 2 Garlic, cloves
• 2 lbs Tofu, super firm tofu. 3 of 10-12 ounce packets
• 2 tbsp Canola Oil, for shallow frying
• 9 Tortillas, medium, wheat tortillas
• 3 Cup Black Beans, 16 ounce can and one 8 ounce can, rinsed
• Salsa, make fresh, or store bought for serving
• 1 Cup Mozzarella Cheese, shredded, or use Mexican three cheese blend
• 1 Cup Sour Cream, for serving
• 1/2 Red Onion, small chopped
• 1 tbsp Olive Oil
• Salt and Black Pepper, per taste