Chili Tacos with Tofu Sour Cream
Serves 6 | Prep Time 15 minutes | Cook Time 20 minutes
Ingredients
Chili
• 1 Tbsp Eden Extra Virgin Olive Oil
• 1 clove garlic, minced
• 1 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup chopped mushrooms
• 15 ounces Eden Chili Beans, do not drain
• 15 ounces Eden Kidney Beans, do not drain
• 8 ounces Eden Crushed Tomatoes
• 1 Tbsp organic cocoa powder
• 1/4 tsp Eden Ground Cinnamon
• 1/2 tsp Eden Sea Salt
Tofu Sour Cream
• 1/2 lb. organic firm tofu
• 1 1/2 tsp Eden Ume Plum Vinegar
• 1 tsp Eden Apple Cider Vinegar
• 1 /2 tsp organic maple syrup
• 1 pinch Eden Sea Salt
Tacos
• 6 organic taco shells
• 1 cup chopped lettuce
• 1/2 cup chopped tomatoes
• 1/2 cup sliced avocado
Directions
Heat oil in a medium saucepan and sauté the onion and garlic for 2 to 3 minutes. Add the celery and mushrooms and sauté another 2 to 3 minutes. Add the chili beans and kidney beans, cocoa, cinnamon, and 1/2 tsp sea salt. Bring to a boil, reduce heat to medium-low and simmer for 15 minutes.
While the chili is cooking, prepare the tofu sour cream by placing all ingredients in a blender and blend until smooth and creamy.
Preheat the oven to 350° F. Heat taco shells for 3 to 4 minutes. Remove, fill each taco shell with lettuce, chili, tomatoes and avocado slices. Top with tofu sour cream.
Nutritional Information
Per serving: 297 calories, 9g fat (28% calories from fat), 13g protein, 40g carbohydrate, 12g fiber, 0mg cholesterol, 413mg sodium