VEG-ALL CHILAQUILES 1 Tbsp. olive oil 1/2 cup (2.5 oz) diced onions 4 oz. cooked chorizo sausage, thinly sliced 1 cup chicken stock 1 can (16 oz.) Allens Black Beans, drained 1 can (15 oz.) Veg-All Original Mixed Vegetables, drained 3/4 cup red chile sauce 4 oz. corn tortilla chips (about a quart) 4 oz. crumbled Mexican Queso Fresco (or Mozzarella) cheese In a deep, heavy-bottomed skillet, heat the oil over medium heat. Add the onions and saute until transparent. Add the sausage and stir. When it begins to brown, add the chicken stock, black beans, and Veg-All. Bring to a boil and add the chile sauce. Return to a boil, reduce heat, and simmer 10-15 minutes. For each serving, put one ounce of tortilla chips into a bowl and spoon 1 cup of the Chilaquiles mix over them. Sprinkle with the crumbled cheese and serve immediately. Makes 4 servings
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