YOUR SOLIN GENERATED RECIPE
Black Bean Quinoa Tacos with Cilantro-Lime Slaw
Savor these vibrant tacos brimming with hearty black beans, fluffy quinoa, and protein-rich tofu, all tucked into warm corn tortillas. Finished with a refreshing cilantro-lime slaw that adds a burst of tangy crunch, this dish is both satisfying and wholesome.
INGREDIENTS
0.75 cup Black Beans
0.5 cup cooked Quinoa
3 oz Extra-firm Tofu
2 Corn Tortillas
0.25 cup Plain Nonfat Greek Yogurt
2 cups shredded Red Cabbage
1 medium Carrot
0.5 tsp Olive Oil
1 Lime (juiced)
Handful Fresh Cilantro
Assorted spices (Cumin, Chili Powder, Garlic Powder, Salt & Pepper)
PREPARATION
Press the tofu to remove excess moisture and then crumble it into small pieces. In a small bowl, toss the tofu with olive oil, cumin, chili powder, garlic powder, salt, and pepper.
Heat a nonstick skillet over medium heat and add the seasoned tofu. Sauté for about 5-7 minutes until lightly browned.
In a separate saucepan, warm the black beans gently until heated through. If using canned beans, drain and rinse before warming.
Combine the cooked quinoa and warmed black beans in a bowl. Stir in a pinch of salt, pepper, and a dash of cumin for extra flavor.
Prepare the cilantro-lime slaw by mixing shredded red cabbage and shredded carrot in a large bowl. Add the juice of one lime and chopped fresh cilantro, tossing well to combine.
Warm the corn tortillas in a dry skillet or microwave until soft.
Assemble each taco by layering a portion of the quinoa and black bean mixture on the tortilla, then topping with the sautéed tofu. Drizzle a little Greek yogurt over the top and finish with a generous serving of the cilantro-lime slaw.
Serve immediately and enjoy these vibrant, protein-packed tacos.