YOUR SOLIN GENERATED RECIPE
Zesty Roasted Veggie and Black Bean Tacos
Oven-roasted bell peppers, onions, and tofu served in a warm tortilla with black beans and a bright, citrusy lime crema. The charred edges of the vegetables provide a delightful smoky crunch in every bite.
INGREDIENTS
6 oz firm tofu
0.5 cup liquid egg whites
0.5 cup canned black beans
1 cup bell peppers
0.5 cup red onion
1 tsp olive oil
1 tsp chili powder
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup non-fat Greek yogurt
1 tbsp lime juice
1 medium corn tortilla
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Slice the bell peppers and red onion into thin strips and cube the firm tofu into bite-sized pieces.
On the baking sheet, toss the peppers, onions, and tofu with olive oil, chili powder, cumin, sea salt, and black pepper until well coated.
Roast the vegetable and tofu mixture for 20 minutes, or until the vegetables are tender and the tofu has slightly charred edges.
While the veggies roast, heat a non-stick skillet over medium heat and scramble the liquid egg whites until fully cooked, then stir in the rinsed black beans to warm through.
In a small bowl, whisk together the non-fat Greek yogurt and lime juice to create a zesty crema.
Warm the corn tortilla in a dry pan for 30 seconds per side until pliable and slightly toasted.
Assemble the taco by layering the egg and bean mixture, the roasted veggies and tofu, a dollop of lime crema, and a sprinkle of fresh cilantro.