I enjoy this recipe so much in the summer time, But in Spring taste as good ! Not a tofu fan? Use scrambled eggs instead or leave it out. No cilantro? Sub kale. Mash your black beans for more a “refried” feel. The possibilities are endless These tacos would make a colorful, filling and healthy breakfast or dinner for two, and are easy to multiply for a crowd.
Ingredients
TACOS 8 ounces firm tofu or two scrambled eggs 1 cup cooked black beans 1/4 red or white onion, diced 1 cup fresh cilantro, chopped 1 ripe avocado, sliced (or sub guacamole) 1 small ripe tomato, diced 1 lime sliced, for serving raw jalapeno (optional) 4 tortillas wheat, none gluten or corn, organic (2 per person) TOFU OR SCRAMBLED EGGS SEASONING 3/4 tsp garlic powder 1/2 tsp chili powder 1 tsp cumin 1/8 tsp sea salt 1 Tbsp salsa 1 Tbsp water Instructions Wrap tofu in a clean, absorbent towel and place something heavy on top, such as a cast iron skillet, while prepping toppings. Cook black beans in a small saucepan over medium heat until bubbly, then reduce heat to simmer and set aside. If unsalted/unseasoned, add a pinch of salt, cumin, chili powder and garlic powder. Add dry tofu spices + salsa to a small bowl and add enough water to make a pourable sauce. Set aside. Heat a large skillet over medium heat and unwrap tofu. Use a fork to crumble. Once the pan is hot, add 1-2 Tbsp oil of choice and the tofu. Stir-fry for 4-5 minutes until brown. Then add seasoning and toss to coat. Continue cooking until browned and fragrant - about 5-10 minutes - stirring frequently. Set aside. FOR SCRAMBLED EGGS Beat the eggs, add black beans and condiments and cook as you normally would make your scrambled eggs. To serve, warm tortillas in the microwave wrapped in a damp paper towel or in a 250-degree oven (optional). Top tortillas with the eggs or the tofu scramble, black beans, onion, avocado, cilantro, salsa, fresh lime juice and Jalapeno slices (optional). Serve immediately with The Southwest salad on the side.
Southwest salad with Greek yogurt dressing with jalapeno Ingredients 2 cups of mixed red and green cabbage with carrots (organic bag) 1 cup of romaine lettuce 1/4 cup of green onions sliced Shredded cheddar cheese (organic) you can use vegan cheese instead you can top with a little bit of crispy strips of corn tortillas if you desired (optional) Mix in all the ingredients in a bowl and top with Jalapeno Greek yogurt dressing . Dressing Ingredients 1 tbsp jalapeño, seeded and diced 1 small tomatillo, rinsed and quartered ½ cup cilantro, chopped 2 tbsp almond milk 1 cup 0% fat plain Greek yogurt 1 tsp garlic powder 1 tsp onion powder ½ tsp koshers salt Instructions Place jalapeño, tomatillo, cilantro and buttermilk in a bowl. Using an emulsion blender, pulse until smooth. Add the yogurt and seasoning, pulse just until blended. Now go and make your tummy happy with this delicious healthy recipe! Enjoy!