The silky texture and rich flavor of Amy’s Organic Refried Beans with Green Chiles make a great base for many dishes, including a burrito filling or bean dip,” says Nava Atlas, author of Vegan Soups and Hearty Stews for All Seasons. Here, Amy’s beans star in a vegan update of a Mexican breakfast classic. It’s just the ticket for a festive brunch with friends.
Ingredients
- 2 tsp. vegetable oil
- 1 medium onion, minced (1 cup)
- 1 Tbs. chili powder
- 2 tsp. cumin
- 2 tsp. oregano
- 1 15-oz. can tomato sauce
- 1 14-oz. pkg. extra-firm tofu, drained, pressed, and diced
- 2 Tbs. lime juice
- 1 15-oz. can Amy’s Organic Refried Beans with Green Chiles, warmed
- 6 6-inch corn tortillas
- 2 tomatoes, diced (2 cups)
- 1 avocado, diced (1 cup)
- 1/4 cup chopped cilantro
Preparation
1. Heat oil in skillet over medium heat. Add onion, chili powder, cumin, and oregano. Sauté 5 minutes. Stir in tomato sauce, tofu, and lime juice; simmer 10 minutes.
2. Spread beans on tortillas, and top with tofu mixture. Garnish with tomatoes, avocado, and cilantro.
Nutrition Information
- Calories: 306
- Carbohydrate Content: 39 g
- Fat Content: 12 g
- Fiber Content: 10 g
- Protein Content: 14 g
- Saturated Fat Content: 1 g
- Sodium Content: 670 mg
- Sugar Content: 7 g
