Black beans, Corn and Tofu Tacos

You have all heard about Taco Tuesday in one or more advertisements on television. Vegetarian taco is probably one of the easiest dishes to put together, mainly because it is very customizable whatever you fancy and most of the ingredients used can be store- bought making it more convenient for weeknight dinners.

Restaurants usually serve meat and seafood tacos and sometimes it can be hard to find veggie options. The restaurants usually don’t have a lot of appetizing options for vegetarian tacos, except for bell peppers and onions. I began to try out different combinations and make veggie tacos at home with fantastic results. 

Niki was mentioning the other day she wants ‘foreign’ food, meaning anything non-Indian will make her happy. For us tacos definitely falls in the foreign food category.

Servings

4 people

Prep Time

15 minutes

Cook Time

5-10 minutes

Total Time

About 30 minutes

INGREDIENTS
  • 12 soft mini taco shells, corn or regular
  • ½ cup roasted corn kernels
  • ½ block firm tofu, drained and cut into cubes
  • 1 can black beans, drained
  • 4 tbsp cilantro, chopped
  • 6 tbsp cotija cheese, shredded
  • 3 tsp chipotle pepper powder, 1 tsp each for black beans, corn and tofu
  • 2 tbsp serrano peppers, finely chopped
  • ½ cup plus 2 tbsp tomatillo salsa
  • 1 tomato chopped, optional
  • Salt to taste
  • To make Tomatillo salsa:
  • 2 -3 tomatillos
  • Salt to taste
  • 2- 3 serrano peppers, chopped
  • 2 garlic cloves, chopped
  • ¼ cup white onion chopped, optional
  • ½ cup cilantro, chopped
  • ½ tsp sugar, optional
PREPARATION

Step 1
To make tomatillo salsa: 
Cook tomatillo in a pan with 2-4 tbsp water. Cool.

Step 2
Blend tomatillo with the rest of the salsa ingredients in a blender to a coarse consistency. Keep aside.

Step 3
Heat a pan add ½ tsp oil and add frozen or fresh corn. Add 1 tsp chipotle chili powder, salt to taste and 2 tsp cotija cheese. Cook for about 5 minutes until the corn is well coated with the spices.

Step 4
Season drained beans 1 tsp chipotle powder and salt and keep aside in a bowl.

Step 5
Season tofu 1 tsp chipotle pepper and 2 tbsp tomatillo salsa and keep aside for 10 minutes.

Step 6
To make tacos, heat a griddle warm taco shells about 30 seconds each side.

To serve: Add few tsp each of tofu, black beans, corn on each taco shell. Top with salsa, serrano chilies, cotija cheese and cilantro and serve warm.

Note: For Corn: You can use seasoned corn available as well.

For salsa: you can use any kind of salsa you have on hand.

I have added sugar to the salsa to balance out the sourness, you can add more or less or none at all.

 

2 Comments

  1. Veena

    Did try out this recipe. Turned out yumm 👍👍👍

    Reply
    • Fusion Kitchen Tales

      I know you tried this, thank you!

      Reply

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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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