Chili Tacos with Tofu Sour Cream

Serves: 6 | Prep Time: 15 minutes | Cook Time: 20 minutes
Chili Tacos with Tofu Sour Cream


Chili Tofu Sour Cream Tacos
  • 6 organic taco shells
  • 1 cup chopped lettuce
  • 1/2 cup chopped tomatoes
  • 1/2 cup sliced avocado


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, 9 g fat (28% calories from fat), 13 g protein, 40 g carbohydrate, 12 g fiber, 0 mg cholesterol, 413 mg sodium

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