EAT: Black Bean & Tofu Tacos

photo by Joanne Encarnacion

 

Ingredients

  • 1 (14-ounce) package extra-firm tofu, drained

  • 1 1/2 teaspoon chili powder

  • 1/2 teaspoon dried oregano

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon fine sea salt

  • 1 tablespoon extra-virgin olive oil

  • 3 cloves garlic, finely chopped

  • 3 green onions, finely chopped

  • 1 (15-ounce) can black beans, drained and rinsed

  • 12 corn tortillas, warmed

  • 3 cups shredded green leaf lettuce

  • 2 cups chopped tomatoes

  • 1 1/2 cup shredded cheddar or Monterey Jack cheese

Method:

Put tofu, chili powder, oregano, cumin, coriander and salt into a bowl and mash together with a fork. Set aside.

** I typically take the tofu and place it on cutting board with several sheets of paper towels on top of it, then I place a cast iron skillet on top of it to take the excess water out.**

Heat oil in a large skillet over medium heat. Add garlic and two-thirds of the green onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10 to 12 minutes. Add beans and remaining green onions, stir well and cook until beans are heated through, about 2 minutes more.

Spoon tofu mixture into tortillas, top with lettuce, tomatoes and cheese and serve.

Grilled Chicken Taco Alternative

Ingredients

  • 2 organic skinless boneless chicken breasts

  • 2 tablespoons of fresh lemon juice

  • 1 1/2 teaspoon chili powder

  • 1/2 teaspoon dried oregano

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon fine sea salt

  • 1 tablespoon extra-virgin olive oil

  • 3 cloves garlic, finely chopped

  • 3 green onions, finely chopped

  • 1 (15-ounce) can black beans, drained and rinsed

  • 12 corn tortillas, warmed

  • 3 cups shredded green leaf lettuce

  • 2 cups chopped tomatoes

  • 1 1/2 cup shredded cheddar or Monterey Jack cheese

Method:

Place all seasons, lemon juice, and chicken into a mixing bowl for 15-30 minutes. Then place on the grill until cooked. Then cut into strips or cubes, mix in black beans,  and top over tortillas. Enjoy!

Recipe adopted from Whole Foods Market.

Joanne E

I’m a mother of two beautiful daughters and married to a man who completes me. I started my fitness journey as a way to heal my soul and launched my blog in hopes to continue to inspire and empower women to use fitness as a tool to heal depression and find their self worth. I strongly believe that each woman deserves to be in love with herself just as much as her man does. I have an obsession with reusable water bottles, I enjoy action movies, and I’m in love with burpees.