This vegan casserole is based on a popular Mexican dish called chilaquiles. when Amy's parents first tasted it in Oaxaca, they, came back and asked Amy's chefs to find the recipe. One of the chefs (whose family had owned a Mexican restaurant in San Francisco) was already familiar with the dish and adapted it to suit Amy's standard. fewer hot spices. The result is delicious and might remind you a bowl of nachos made with corn chips and melted vegan cheezes, plus an assortment of vegetables and our own organic tofu. On the side are delicately seasoned, slow-cooked organic black beans, making this gluten free, dairy free dish in a bowl thoroughly satisfying. Family owned since 1987. After the birth of our daughter Amy in 1987, we found there was little time to prepare the quality homemade food we normally ate. Realizing there were others like ourselves, we started Amy's Kitchen to prepare delicious meals for those who care about the food they eat but are often too busy to cook. We use only the finest ingredients and prepare them with the same careful attention in our kitchen as you would in your own home. No meat, fish, shellfish, poultry, eggs or peanuts are ever used in any Amy's products.