What you'll be getting:

Black Bean and Tofu Tacos

Per Serving

150 g taco mix (black beans, tofu, taco seasoning, tomatoes, onions, cilantro, hot fresno chilies, nutritional yeast)

30 g romaine lettuce

60 g salsa (tomatoes, onions, bell peppers, cilantro, lime juice, salt, cumin, paprika)

1/4 c shredded cheese

3 small flour tortillas

Equipment needed: lined sheet pan

Preheat oven to 350. 

Spread out taco filling onto the sheet pan. 

I like baking the tofu as opposed to cooking it in a pan because it cuts out the amount of oil you would use, and you don't have to worry about stirring it. But if you prefer cooking in a pan, you can do that too. Cook until the filling is hot, about 8-10 minutes. 

Once the oven reaches 350, place sheet pan in the oven and set a timer for 20 minutes. 

When the timer goes off, pull out the sheet pan and start assembling the tacos. First, spoon out some filling onto the tortillas. 

Next, add some lettuce. 

Then top with some cheese and salsa. 

Fold over and enjoy. I can never get a good picture of tacos because they are always falling over. :) From start to finish this dinner takes 20 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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