Servings:8 | Calories:338 | Total Fat:19g | Chol:12mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 19g
29 %
Sat Fat 4g
20 %
Total Carb 34g
11 %
Fiber 6g
24 %
Sugars 6g
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Cholesterol 12mg
4 %
Sodium 984mg
41 %
Protein 13g
25 %
Calories:
42% Others combined
22% Tortilla chips
22% Vegetable broth
12% Cheese
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
3 large dried pasilla (negro), ancho or New Mexico chiles (see Note) 1 15 ounce can diced tomatoes, preferably fire-roasted 2 tablespoons plus 2 teaspoons canola oil or extra-virgin olive oil, divided 1 medium white onion, sliced 1/4 inch thick 3 cloves garlic, peeled 4 cups vegetable broth or “no-chicken” broth 4 cups water 1 large sprig epazote (optional; see Note) 1 14 ounce package extra-firm tofu 4 cups chopped chard, spinach or kale leaves 1 / 4-1/2 teaspoon salt 1 ripe large avocado, cut into 1/4 inch cubes 2 cups roughly broken tortilla chips 3/4 cup shredded Mexican melting cheese, such as Chihuahua or asadero, or Monterey Jack or mild Cheddar (optional) 1 large lime, cut into 6 wedges
Directions : View recipe directions on eatingwell.com
