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.
Per serving - 252 calories, 5 g fat (19% calories from fat), 14 g protein, 35 g carbohydrate, 10 g fiber, 0 mg cholesterol, 395 mg sodium