Ingredients
1 (140z) package of extra firm tofu, drained
1 1/2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1 tblsp EVOO
3 garlic cloves, finely chopped
3 scallions, finely chopped
1 (15 oz) can black beans, drained and rinsed
12 corn tortillas
3 cups shredded green leaf lettuce
2 cups chopped tomatoes
1 1/2 cups shredded cheddar or Monterey Jack cheese
Preparation
Put tofu, chili powder, oregano, cumin, coriander, and salt into a bowl and mash together with a fork. Set aside.
Heat oil in a large skillet over medium heat. Add garlic and two-thirds of the green onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10-12 minutes. Add beans and remaining green onions, stir well and cook until beans are heated through, about 2 minutes more.
Spoon tofu mixture into tortillas, top with lettuce, tomatoes and cheese and serve.
