Southwest Breakfast Tacos

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Servings: 4

Calories per Serving: 0

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

1/2 cup black beans, drained and rinsed

1/2 tsp smoked paprika

3/4 tsp cumin

2 tsp scallions, chopped

Pinch of salt and pepper

1 tsp garlic-infused olive oil

6 ounces organic firm tofu, pressed

4 corn tortillas

1/4 cup fresh cilantro

1/2 avocado, sliced

Cherry Tomato Salsa

 

Instructions

    1. In a small saucepan, heat the black beans with 2 tablespoons of water, half the paprika, half the cumin, and half the scallions. Optional to add a pinch of cayenne pepper. Cook for 5 minutes, or until warm. Smash the beans with a fork, leaving some beans whole.
    2. In a small bowl, add the other half of the paprika, cumin, and scallions. Season with salt and pepper. Add 2 tablespoons and mix. Set aside.
    3. In a medium skillet over medium heat, heat the oil and add crumbled tofu into pan with taco sauce from step 2. Cook for 5 minutes until heated through.
    4. Warm the tortillas. Top with tofu, black beans, cilantro, avocado, salsa, and squeeze of lime.

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