Ingredients
4 slices Stale or toasted bread (Millet Bread preferred)
1 1/2 cups Black beans, cooked, drained and rinsed
1/3 cup Pumpkin seeds, hulled, unsalted (toasted 6-8 minutes in 350-degree oven)
6 Poblano, Anaheim or pasilla chili peppers, charred and peeled
1 package 12 oz Firm tofu, one package
1 teaspoon Cumin seeds, toasted and ground
1/2 bunch Cilantro, chopped
1/2 cup (plus more for garnish) Grated soy cheese
1 tube Soy chorizo
1 Garlic clove, minced
3/4 cup Minced onion
14 oz or 1 can Green chili sauce (Hatch Farms)
To taste Salt and fresh ground black pepper
Directions
Chop the bread fine in a food processor, coarsely chop the beans. Coarsely chop the toasted pumpkin seeds.
Combine beans, bread and pumpkin seeds in a large bowl.
Cut tofu into four pieces and crumble into bowl of mashed beans. Add the cumin, cilantro, cheese, and soy chorizo.
In a pan, sauté garlic and onion and add to the bowl with the beans and tofu. Add 1 cup of green chili sauce. Mix with hands until mixture is evenly coated.
Stuff charred chilies with the mixture. Top with green chili sauce and shredded cheese. Bake in a casserole dish at 375 degrees for 20-25 minutes. Garnish with fresh cilantro.
