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