Chorizo Chilaquiles [Vegan, Gluten-Free]

These is nothing better than a spicy plate of chilaquiles on the patio to kickstart a beautiful Sunday morning. Since I had a package of Soy Chorizo in the fridge, it seemed the perfect addition.

CHORIZO CHILAQUILES

12 Corn Tortillas, wedged and toasted
1 package Soy Chorizo, crumbled
1/2 package Extra Firm Tofu, crumbled
1 large Onion, diced
1 medium Red Bell Pepper, diced
1/4 cup Plant-Based Milk

Bake oiled, salted tortilla wedges until crisp or use packaged tortilla chips. Saute onion and peppers in small amount of oil. When translucent, add chorizo and tofu. Blend well and cook until heated through. Spray glass baking dish with vegetable oil. Reserve a handful of chips. Layer half the chips in the bottom of baking dish. Top with half the chorizo mixture. Repeat layers and top with crumbled tortilla chips. Drizzle evenly with milk and bake about 5 minutes in the microwave or 1/2 hour at 350 degrees in the oven, until casserole begins to bubble. Garnish as desired with soy sour cream, avocado, sliced green onions, cilantro and/or sliced black olives to serve.