Serves: 5 | Prep Time: 15 minutes | Cook Time: 10 minutes
Spicy Chili Bean Tacos with Tofu Sour Cream

Ingredients

  • 30 ounces Eden Chili Beans, 2 cans, do not drain
  • 1 Tbsp Eden Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1 1/2 cups romaine lettuce, shredded
  • 1/3 cup red onion, minced
  • 10 organic corn tortillas or taco shells
  • 1 cup organic tomatoes, diced
  • Tofu Sour Cream
  • 1/2 pound organic extra firm tofu, rinsed and drained
  • 1 Tbsp lemon juice, freshly squeezed
  • 1 1/2 tsp Eden Brown Rice Vinegar
  • 1 tsp Eden Ume Plum Vinegar
  • 1/4 cup fresh chives, finely chopped
    or scallions
  • 2 Tbsp water

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, 5 gram fat (19% calories from fat), 14 gram protein, 35 gram carbohydrate, 10 gram fiber, 0 milligram cholesterol, 395 milligram sodium

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