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Vegetarian Toastadas
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 7 minutes
Difficulty: Easy

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
1 Fat , 1 Vegetables , 2 Meat , 2 1/2 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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4 each  medium corn tortilla
1 tsp  canola oil
8 oz  soy tempeh
1 tbsp  taco seasoning mix
0 1/4 cup  cold water
2 each  fresh tomatoes
1 tbsp  balsamic vinegar
16 oz  black bean dip
2 cup  salad greens
0 1/4 cup  reduced fat sour cream
2 tbsp  fresh cilantro
  1. Preheat oven to 450 degrees F.
  2. Lay tortillas on a baking sheet in one layer and bake 5 to 7 minutes or until crisp.
  3. Pour oil in a frying pan and heat over medium heat. Saute tempeh, seasoning, and water for 2 minutes or until liquid is absorbed.
  4. Take pan off the heat and mix in tomatoes and vinegar.
  5. Spoon black bean dip onto each tortilla and spread evenly.
  6. Spoon tempeh mixture and greens onto each tortilla and top with sour cream and cilantro.

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