Source: dLife

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

Servings

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

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.