Black Bean and Tofu Tacos

Black Bean and Tofu Tacos

Two nights ago I had some leftover ingredients in the fridge--a bit of bell pepper and black beans. It was getting late and I wanted something that was fast to make. So I decided veggie tacos were in order. These are quick, tasty, and high in protein. Most importantly, tacos are fun. This is an undisputed fact.

Recipe after the jump:

Black Bean and Tofu Tacos

1/2 can black beans, drained and rinsed
1/2 block firm tofu, drained and pressed
1/2 green bell pepper, chopped
1-2 cloves garlic, diced
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. oregano
1/4 tsp. salt
1-2 tbl. olive oil
corn tortillas
feta cheese
mixed greens (or romaine)

Cut tofu into small cubes and place in a bowl. Add chili powder, cumin, coriander, oregano, and salt to the bowl. Stir to coat the tofu with the spices.

Heat about a tbl. of olive oil in a large pan over med-high heat. Add green pepper and garlic and saute for a few minutes (or until the bell pepper is as tender as you like it). Add black beans and tofu and cook until heated through (5-10 min.).

While the tofu and beans are cooking, heat corn tortillas in a skillet with a little olive oil until soft (drain on paper towels if necessary).

Assemble tacos with the filling, some mixed greens, and feta cheese (omit the cheese for vegan tacos).

Nom.