Tofu and Black Bean Tacos

Ingredients
1 (14-ounce) package extra-?rm tofu, drained
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon olive oil
3 cloves garlic, finely chopped
3 green onions, finely chopped
1 (15-ounce) can black beans, drained and rinsed
12 corn tortillas, warmed
3 cups shredded green leaf lettuce
2 cups chopped tomatoes
1 1/2 cups shredded cheddar or Monterey Jack cheese
Directions
Put tofu, chili powder, oregano, cumin, coriander and salt into a bowl and mash together
with a fork. Set aside.
Heat oil in a large skillet over medium heat. Add garlic and two-thirds of the green
onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring
occasionally, until most of the moisture has evaporated, 10 to 12 minutes. Add beans
and remaining green onions, stir well and cook until beans are heated through, about 2
minutes more.
Spoon tofu mixture into tortillas, top with lettuce, tomatoes and cheese and serve.

Our Swell Chef: A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.