Tofu and Black Bean Tacos
Serves 6
Time 25 min
This simple mixture of tofu, spices, garlic and black beans makes a robust filling for tacos. Pack leftovers to assemble tacos for lunch.
Special Diets:
Ingredients
- 1 (14.0-ounce) package extra-firm tofu, drained
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fine sea salt
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 3 green onions, finely chopped
- 1 (15.0-ounce) can black beans, drained and rinsed
- 12 corn tortillas, warmed
- 3 cups shredded green leaf lettuce
- 2 medium tomatoes, chopped
- 1 1/2 cup shredded Cheddar or Monterey Jack cheese
Method
Put tofu, chili powder, oregano, cumin, coriander and salt into a bowl and mash together with a fork. Set aside.
Heat oil in a large skillet over medium heat.
Add garlic and about two-thirds of the green onions and cook until fragrant, about 2 minutes.
Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10 to 12 minutes.
Add beans and remaining green onions, stir well and cook until beans are heated through, about 2 minutes more.
Spoon tofu mixture into tortillas, top with lettuce, tomatoes and cheese and serve.
Nutritional Info:
Per serving: 2 tacos, 350 calories (160 from fat), 18g total fat, 7g saturated fat, 30mg cholesterol, 760mg sodium, 36g carbohydrates (8g dietary fiber, 3g sugar), 20g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 (14.0-ounce) package extra-firm tofu, drained
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fine sea salt
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 3 green onions, finely chopped
- 1 (15.0-ounce) can black beans, drained and rinsed
- 12 corn tortillas, warmed
- 3 cups shredded green leaf lettuce
- 2 medium tomatoes, chopped
- 1 1/2 cup shredded Cheddar or Monterey Jack cheese