Serves: 5 | Prep Time: 10 minutes | Cook Time: 20 minutes
Bean Tacos with Salsa and Tofu Sour Cream


  • 32 ounces Eden Spicy Refried Pinto Beans, 2 cans
    or Eden Spicy Refried Black Beans
  • 1/4 cup water
  • 2 Tbsp Eden Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1/2 cup organic salsa
  • 1 1/2 cup romaine lettuce, shredded
  • 1/3 cup red onion, minced
  • 10 organic corn 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 Brown Rice Vinegar
  • 1/4 cup fresh chives, finely chopped
    or green onions
  • 3 Tbsp water


Heat the oil in a large skillet and sauté the garlic for 1 minute. Add the refried beans and water. Mix thoroughly, cover and simmer until hot.

Preheat the oven to 350°. Place the taco shells in the oven and heat several minutes until warm. Remove.

Prepare the tofu sour cream while the taco shells are warming. Place all ingredients for the tofu sour cream in a blender and puree until smooth.

Fill each taco shell with about 1/4 cup of refried beans. Place 2 teaspoons or so of salsa on top of the beans. Place equal amounts of diced tomatoes, red onion and lettuce on top of the salsa. Place 1 to 2 tablespoons tofu sour cream on top of the vegetables and serve.

Nutritional Information

Per serving - 384 calories, 9 gram fat (22% calories from fat), 16 gram protein, 58 gram carbohydrate, 12 gram fiber, 0 milligram cholesterol, 493 milligram sodium

Related Recipes