Rancheros

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Serves 2

You’ll Need

2 tablespoons olive oil
1 onion, chopped
2 roma or heirloom tomatoes, chopped
1/2 jalapeño, chopped
2 cloves garlic, smashed
2 cups black beans
1 pinch sea salt
7 ounces firm tofu
2 corn tortillas
Juice of 1 lime
1/2 cup fresh cilantro
1 shake hot sauce

Now What

Place 1 tablespoon of olive oil in a skillet over medium heat.
Add the onion, tomatoes, jalapeño, and 1 clove of garlic.
Stir and cook for 3 to 5 minutes. Remove from the heat and set aside.
Add the beans to the skillet with the remaining clover of garlic and sea salt. Cook for 5 minutes or until warm all the way through.
In a second skillet, add the remaining tablespoon of olive oil and tofu. Cook until warmed through.

Add the tofu to the rest of our mixture in the first skillet.
Pace tortillas in the second skillet and heat for a few moments until they are warm.

Transfer the warm tortillas to a plate. Add the beans, tofu, and tomato salsa to each tortilla. Top with lime juice, cilantro, and hot sauce.