YOUR SOLIN GENERATED RECIPE
Chipotle Vegetarian Fajita Bowl
Sautéed bell peppers and onions tossed with protein-rich black beans and crumbled tofu, finished with a dollop of creamy Greek yogurt for a zesty, satisfying bite.
INGREDIENTS
4 oz Firm tofu
1 cup Black beans
0.75 cup Nonfat Greek yogurt
0.5 cup Red bell pepper
0.5 cup Green bell pepper
0.5 cup Red onion
1 tsp Olive oil
0.5 tsp Chili powder
0.5 tsp Cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
1 tbsp Lime juice
PREPARATION
Press the firm tofu between paper towels to remove excess moisture, then crumble it into small bite-sized pieces.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the sliced red bell pepper, green bell pepper, and red onion to the skillet, sautéing for 5-7 minutes until tender and slightly charred.
Stir in the crumbled tofu and the rinsed black beans.
Sprinkle the chili powder, cumin, sea salt, and black pepper over the mixture, stirring well to coat everything evenly.
Cook for another 3-5 minutes, allowing the tofu and beans to heat through and absorb the spices.
Remove the skillet from the heat and stir in the lime juice and chopped fresh cilantro.
Transfer the mixture to a serving bowl and top with the nonfat Greek yogurt as a high-protein alternative to sour cream.