Ingredients
- 96 each Pre-Cut Unfried Yellow Corn Tortilla Chips (06941)
- As needed Salt
- 6 cup Refried Pinto Beans, seasoned, prepared, warm
- 36 oz. Taco-Seasoned Tofu see related recipe
- 6 cup Charred Corn Mix see related recipe
- 6 cup Tomatoes, fresh, chopped
- 3 cup Cotija Cheese, crumbled
- 3 cup Guacamole, fresh, prepared
- 3 cup Pickled Jalapeño, sliced
Directions
- 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.
- 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.
- 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.
Ingredients- 5 1/4 lbs. Tofu, extra firm, drained well
- 2 1/4 cup Taco Seasoning
- 1 Tbsp. Cayanne Pepper
Directions
- Coarsely crumble drained tofu
- Toss in combined mixture of taco seasoning and cayenne pepper until thoroughly coated
- Hold refrigerated.
Ingredients- 3 each Corn On The Cob, husked, silks removed
- 1 each Red Onion, sliced in 1/2" rings
- 4 each Bell Pepper, multicolored, seeded, stemmed
- 1/2 cup Olive Oil
- 2 tsp. Salt
- 1/2 Black Pepper
Directions
- 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.
