Kroger Health Tofu Chilaquiles Bowl with Black Beans and Guacamole
Prep & Cook Time:25-35 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Begin the Dish
Line a plate with a paper towel. Place tofu on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Season with taco seasoning.
Tear tortillas into small pieces.
Tear spinach into small pieces.
Heat 4 tsp. olive oil in a large non-stick pan over medium-high heat. Add tortilla pieces to hot pan and cook, 1-2 minutes.
Add beans and diced peppers. Stir occasionally until peppers are soft, 5-7 minutes.
Finish the Dish
Add tofu to hot pan, breaking into small pieces. Stir occasionally until heated through, 4-5 minutes.
Stir in spinach until wilted. Remove from burner.
Plate dish as pictured on front of card, garnishing with sour cream and guacamole. Bon appétit!
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