Black Bean Tofu Tacos with Fajita Vegetables

Beans and tofu are important in any vegetarian diet, but together they are unstoppable! This recipe is high in protein, and is an easy weeknight meal that comes together fast! Taco Tuesdays will never be the same.

I used to just do this recipe with black beans until I realized I needed more protein in my diet. Protein is so important for your body, and as a vegetarian it can be difficult to get all the nutrients I need. Needless to say one evening I realized I had a block of tofu that needed to be used, and incorporated it into the black beans. Sure enough, it was a hit! 

This recipe is so easy, and I cannot stress that enough. If you don’t have time to go the extra mile and make the fajita veggies, thats okay! I want to make your life easier, not harder. I hope you give this recipe a try and let me know what you think!

Ingredients: 

• 1 can black beans drained and rinsed 

• 1 block tofu (squeeze and drain liquid in cheesecloth or towel) 

• 1 taco seasoning packet

• 1 tsp cumin

• Corn or flour tortillas

• Salt and pepper to taste

• 2 Jalepanos jullianed

• 1 bell pepper sliced 

• 1/2 medium onion sliced

• 2 garlic cloves minced

Directions:

• In large skillet over medium heat drizzle olive oil and add beans. Crumble tofu with your hands into the pan. With a cooking spoon break up tofu and beans until incorporated. Add cumin and 3/4 of the taco seasoning packet, then reserve the rest for the vegetables. Cook for 3-5 minutes on low heat. Cover with lid and set aside.

• Add onions, peppers, and garlic to a pan over low medium heat with oil. Sauté vegetables until tender, usually 5-8 minutes. Add the remaining taco seasoning and set aside.

• Assemble tacos as desired and enjoy!

Toppings: 

• Avocado 

• Radishs

• Salsa 

• Greek yogurt

• Cilantro