Baked Black Bean & Tofu Tacos

Ingredients:
15oz can black beans
1 block extra firm tofu
taco seasoning (recipe for homemade seasoning below)
medium salsa
romaine lettuce
tortillas



Taco Seasoning:
1T Chilli Powder
½T Cumin
½t Paprika
½t Garlic Powder
½t Onion Powder
½t Oregano
½t Red Pepper Flakes
½t Natural Iodized Sea Salt
½t Fresh Ground Pepper (I just eyeballed it with a pepper grinder)

Preheat oven to 400° F. Drain, press, and crumble tofu and put in 8x8" baking dish.  Drain and rinse can black beans and pour over tofu.  Sprinkle taco seasoning of choice over beans and tofu to taste (about ¼c or all of the mixture above).  Bake for 45 minutes, stirring every 15.  You can warm up the tortillas in the oven for the last 5 minutes on a baking sheet.

Add black bean & tofu mixture to tortilla with salsa and lettuce and eat!

Day 8: Taco Night

Well, my fridge still had refried black beans, tomatoes & green chilies, & tortillas left from the enchiladas, so I decided to make it a taco night before it went bad.

My tacos are very simple, and you can put practically anything in them.

Taco 'Meat':
1 package Boca Crumbles
1/4c McCormick Taco Seasoning
3/4c Water

Put the Boca crumbles into a frying pan and heat until warm and it starts to firm up a little bit. Add the taco seasoning and 3/4c water. Stir until it absorbs all the water and maybe a few more minutes to cook after.

For the tacos/burritos I used a medium sized tortilla. Added the Refried Black Beans, tomatoes & green chilies, some leftover cheez from the vegan mac, and romaine lettuce. Yum!


For lunch I whipped together a similar concoction before I went shopping for taco night and had a bean, cheez, & rice burrito. That worked rather well too and reminded me a little of the one I used to get at Taco Bell.

Great to whip up leftovers in a new way!