Spicy Chili Bean Tacos with Tofu Sour Cream

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


  • 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


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, 8 g fat (19% calories from fat), 19 g protein, 56 g carbohydrate, 13 g fiber, 0 mg cholesterol, 528 mg sodium

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