Chipotle Sofritas and Black Beans Casserole

INGREDIENTS

Chipotle in Adobo (plus 3 tbsp adobo sauce liquid)

2 tbsp

Olive Oil

2 cups

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

Poblano Pepper (roasted on open flame, seeds and skin removed)

2 tbsp

Tomato Paste

Garlic (cloves)

lbs Tofu (super firm tofu. 3 of 10-12 ounce packets)

2 tbsp

Canola Oil (for shallow frying)

Tortillas (medium, wheat tortillas)

3 cups

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)