Tomatillos sauce

Remove the husks and quickly wash the tomatillos to remove the stickiness.

• Cut the onion in quarters
  
• Place the tomatillos, onions, serrano pepper (if using), and garlic on a lined baking sheet and roast for 20 minutes at 400 F until the tops are charred.
• Removed the charred bits by pinching the top of the tomatillos without burning your fingers.
• Pour the roasted tomatillos, their juice, the onion, the green chilis, and the garlic in a blender.
• Add half a bunch of washed fresh cilantro (stems and leaves) and 1/2 cup of vegetable broth.
• Pulse a few times. Taste and season. Set aside.

Make the dairy-free cotija queso

• Cut a 14oz of firm organic tofu in half and wrap it in a clean towel to drain excess water.
• Mix 2 tbsp white vinegar, 1 tsp onion powder, 2 tbsp fresh lime juice and1 tsp sea salt.
• Crumble the tofu with your fingers and pout the liquid over it. Gently mix.
• Drape a cheesecloth in a bowl, spoon the tofu mixture in it and wrap it around it until you get a ball.
• Refrigerate for one or more hours until it firms up and the tofu has absorbed the flavors.
• Drain the liquid and crumble the queso! Set aside.

Make the tortilla chips

• Heat up a large frying pan with 2 tbsp avocado oil.
  
• Place tortilla quarters as an even layer without overlapping them and cook for a few minutes.
• Once the chips start to harden, flip them and cook 1-2 minutes more.
• Place them on a plate with paper towel to drain excess oil if any. Sprinkle with some salt.

Putting it together

• Heat up the tomatillo sauce if you prepared it earlier.
• Place the chips in a frying pan, pour some of the tomatillos sauce, sprinkle half of the red onions, and gently stir.
• Sprinkle a generous amount of the homemade dairy-free cotija cheese.
• Add a side of black beans and serve immediately!