Spicy Chili Bean Tacos with Tofu Sour Cream
Serves 5 | Prep Time 15 minutes | Cook Time 10 minutes
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: 355 calories, 8g fat (19% calories from fat), 19g protein, 56g carbohydrate, 13g fiber, 0mg cholesterol, 528mg sodium