INGREDIENTS

96 each  Pre-cut Unfried Yellow Corn Tortilla Chips (06941)  
As needed  Salt  
6 cups Refried pinto beans, seasoned, prepared, warm   
36 oz. Taco-Seasoned Tofu, see related recipe   
6 cups Charred Corn Mix, see related recipe   
6 cups  Tomatoes , fresh, chopped 
3 cups  Cotija cheese , crumbled 
3 cups  Guacamole , fresh, prepared 
3 cups Pickled Jalapeño , sliced 

DIRECTIONS

1.) To make Taco-Seasoned Tofu, coarsely crumble drained tofu and toss in combined mixture of taco seasoning and cayenne pepper until thoroughly coated. Hold refrigerated.

2.) To make Charred Corn Mix, toss vegetables with olive oil and season with salt and pepper. Grill veggies until charred, about 3 minutes. Let cool, then dice and combine. Reserve refrigerated.

3.) To prepare single serving, use hands to lightly separate any clumps of precut unfried chips before frying. Deep fry at 350°F for approximately 30-40 seconds or until bubbling stops and desired color is achieved. Drain and immediately toss with salt to season. Transfer chips to 10" cast iron serving vessel. Top with ½ cup seasoned refried beans, 3 oz. Taco-Seasoned Tofu, ½ cup Charred Corn Mix, ½ chopped tomato, ¼ cup crumbled Cotija, ¼ cup guacamole and ¼ cup pickled jalapeño slices. Serve immediately.

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