Chili Tacos with Tofu Sour Cream
Prep Time
15 minutes, plus 20 minutes cook time
Number of Servings
Serves 6
Ingredients
-
Chili
- 1 Tbsp Eden Extra Virgin Olive Oil
- 1 clove garlic, minced
- 1 cup finely chopped onion
- [q:1/2] cup finely chopped celery
- [q:1/2] cup chopped mushrooms
- 15 ounces Eden Chili Beans (do not drain)
- 15 ounces Eden Kidney Beans (do not drain)
- 8 ounces Eden Crushed Tomatoes
- 1 Tbsp organic cocoa powder
- [q:1/4] tsp Eden Ground Cinnamon
- [q:1/2] tsp Eden Sea Salt
-
Tofu Sour Cream
- [q:1/2] lb. organic firm tofu
- [q:1 1/2] tsp Eden Ume Plum Vinegar
- 1 tsp Eden Apple Cider Vinegar
- [q:1/2] tsp organic maple syrup
- 1 pinch Eden Sea Salt
-
Tacos
- 6 organic taco shells
- 1 cup chopped lettuce
- [q:1/2] cup chopped tomatoes
- [q:1/2] cup sliced avocado
Directions
- Heat oil in a medium saucepan and sauté the onion and garlic for 2 to 3 minutes.
- Add the celery and mushrooms and sauté another 2 to 3 minutes.
- Add the chili beans and kidney beans, crushed tomatoes, cocoa, cinnamon, and [q:1/2] tsp sea salt. Bring to a boil, reduce heat to medium-low and simmer for 15 minutes.
- While the chili is cooking, prepare the tofu sour cream by placing all ingredients in a blender and blend until smooth and creamy.
- Preheat the oven to 350° F. Heat taco shells for 3 to 4 minutes.
- Remove, fill each taco shell with lettuce, chili, tomatoes and avocado slices. Top with tofu sour cream.
Nutrition Info
294 calories, 9 g fat (28% calories from fat), 15 g protein, 39 g carbohydrate, 13 g fiber, 0 mg cholesterol, 622 mg sodium