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Spicy Chili Bean Tacos with Tofu Sour Cream

Serves 5 | Prep Time 15 minutes | Cook Time 10 minutes

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Spicy Chili Bean Tacos with Tofu Sour Cream

Ingredients

30 ounces Eden Organic Chili Beans, 2 cans, do not drain
or Eden Organic Chili Beans

1 cup Eden Organic Diced Tomatoes w/Green Chilies, drained

2 cloves garlic, minced

1 Tbsp Eden Extra Virgin Olive Oil

1 1/2 cups romaine lettuce, shredded

1/3 cup red onion, minced

10 organic corn tortillas or taco shells

Tofu Sour Cream

1/2 pound organic extra firm tofu, rinsed and drained

1 Tbsp lemon juice, freshly squeezed

1 1/2 tsp Eden Organic Brown Rice Vinegar

1 tsp Eden Ume Plum Vinegar

1/4 cup fresh chives, finely chopped
or scallions

2 Tbsp water

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Directions

Heat up the oil in a small skillet and sauté the garlic for 1 minute. Add the beans, cover and heat for 3 to 5 minutes. Preheat the oven to 350°. Prepare the tofu sour cream by blending all ingredients in a blender until smooth and creamy. Place in a bowl and set aside. Heat up the taco shells in the oven for 4 to 5 minutes until crispy or pan fry in a lightly oil cast iron skillet. Remove the shells. Fill each taco shell with about 1/4 cup of beans. Place 1 or 2 tablespoons of tofu sour cream on top of the beans. Garnish each taco with equal amounts of diced tomatoes, red onion and lettuce. Serve.

Nutritional Information

Per serving: 252 calories, 5g fat (19% calories from fat), 14g protein, 35g carbohydrate, 10g fiber, 0mg cholesterol, 395mg sodium

Related Recipes

Beans, Good/High Fiber, Good/High Protein, Main Course, Mexican/Spanish, No Sweetener Added, Oils, Tomatoes, Vegan, Vinegars, Whole Grain



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