VEGAN "requesón" molé ENFRIJOLADAS

1. Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, 2 tbsp olive oil, lemon juice, nutritional yeast and garlic powder, plant milk. Pulse 6-10 times until you reach the consistency of ricotta cheese like consistency. Taste and adjust salt and seasonings as needed.
2. In a small sauce on Heat up vegetable broth then add 2 tbsp molé paste. Let it dissolve in and cook on low until sauce forms. In a food processor add drained beans and the molé sauce. Blend for 20 seconds or until combined. Taste and add salt to your Liking!
3. Warm a cast-iron skillet or pan over medium heat. (Optional tip my mama taught me... wait till pan is super hot then quickly dip tortilla in water and add to hot pan. If the pan Dosnt sizzle then it's not ready!!!* flip the tortilla 10-15 seconds later...This makes your tortillas SO SOFT and fresh tasting giving a dry tortilla the moisture it needs. *** only do this tip w/ corn tortillas not flour tortilla***
4. Add a generous spoonful of tofu cheese on half the tortilla, then fold over. Let cook for 1 minute on both sides.
5. Add sliced avocados... once served on plate and spoonful of beans, top off with pepitas and cilantro and enjoy!