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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Vegetarian Toastadas

Source: dLife

Crispy tacos with a black bean, tofu, and tomato mixture.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	325.4

Total Carbs	42.5 g

Dietary Fiber	10.1 g

Sugars	9.0 g

Total Fat	7.0 g

Saturated Fat	2.4 g

Unsaturated Fat	0.7 g

Potassium	87.6 mg

Protein	22.6 g

Sodium	526.4 mg

Dietary Exchanges 7.0 Fat, 0.9 Vegetables, 1.6 Meat, 2.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each medium corn tortilla 1.0
1 tsp canola oil 8.0
8 oz soy tempeh 1.0
1 tbsp taco seasoning mix 0.25
0 1/4 cup cold water 2.0
2 each fresh tomatoes 1.0
1 tbsp balsamic vinegar 16.0
16 oz black bean dip 2.0
2 cup salad greens 0.25
0 1/4 cup reduced fat sour cream 2.0
2 tbsp fresh cilantro

Directions

Preheat oven to 450 degrees F.
Lay tortillas on a baking sheet in one layer and bake 5 to 7 minutes or until crisp.
Pour oil in a frying pan and heat over medium heat. Saute tempeh, seasoning, and water for 2 minutes or until liquid is absorbed.
Take pan off the heat and mix in tomatoes and vinegar.
Spoon black bean dip onto each tortilla and spread evenly.
Spoon tempeh mixture and greens onto each tortilla and top with sour cream and cilantro.