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Black Bean and Chipotle Tacos
Servings: x4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Cuisine Type: Mexican
Ingredients:
  • 1 lb tomatoes, plum, stemmed, halved (~7 1/3)
  • 2 tsp olive oil
  • 1 onion, yellow, halved, sliced thin
  • 2 cloves garlic, minced (~2 tsp)
  • 2 pepper chipotle, canned in adobo sauce, minced (~1/3 cup)
  • 1 tbsp oregano, dried flakes
  • 1 tsp cumin seed, crushed
  • 2 tsp sugar, light brown
  • 1/4 tsp salt, sea
  • 12 1/3 oz beans, black canned, without salt, drained and rinsed (~2 cups)
  • 1 cup, cubed tofu, firm
  • 1/4 avocado, mashed
  • 8 taco shells
Instructions:
  1. Prep
    1. Preheat the broiler.
    2. Place the tomatoes skin side up on a baking sheet.
  2. Cooking
    1. Broil the tomatoes until the skin blackens and wrinkles.
    2. Remove from the oven and allow to cool and then carefully peel the skin off.
    3. Coarsely chop and set aside.
    4. Meanwhile, heat the oil in a pan over medium high heat.
    5. Add the onions and cook for 3 minutes.
    6. Add the garlic and chipotles and cook for 1 minute.
    7. Add the oregano, cumin, sugar and salt and cook for 30 seconds.
    8. Add the black beans and chopped roasted tomatoes with their juices and simmer for 5 minutes, stirring often.
    9. Using a fork, mash some of the black beans to thicken the mixture.
    10. Add the tofu cubes and cook until heated through, about 2 minutes.
    11. Place an equal amount of black bean and tofu mixture into each taco shell.
    12. Top each with mashed avocado and serve.
Nutritional Facts
Nutrient (per serving)% DV
Calories 38919%
Total Fat 15g23%
    Saturated Fat 2g10%
    Trans Fat 0g--
Cholesterol 0mg0%
Sodium 444mg19%
Total Carbohydrate 51g17%
    Dietary Fiber 13g54%
    Sugars 7g--
Protein 18g36%
Vitamin A 1256iu25%
Vitamin C 20mg33%
Calcium 228mg23%
Iron 5mg29%