Crispy Tacos
serves 6

Crispy Tacos

Nice crunchy taco shells with an abundance of filling and flavors. Adjust the vegetables to suit your taste.

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14 ounces firm tofu, drained and crumbled into small pieces
1 (4 ounce) can diced green chilies
1 can refried beans (no fat and low sodium)
1/2 cup vegan shredded cheddar cheese (optional)
2 diced tomatoes
1/4 cup sliced olives

1 medium avocado, mashed
2 cups thinly sliced lettuce
12 corn tortillas
2 tablespoons canola oil

1. In a large skillet over medium heat, add tofu, beans and diced chilies. Mix well, lower heat.
2. Heat a large skillet or griddle over medium-high heat. Lightly brush corn tortillas with a oil. 
   
3. Heat one side until crisp, turn over to crisp the other side. Fold tortilla in half, remove from the skillet and set aside.
4. Repeat until all tortillas are cooked. (You can keep the cooked tortillas warm in an oven set at 200-250 degrees.
5. Layer tortillas with bean/tofu mixture, optional cheese, tomatoes, olives, avocados and lettuce.

2 tacos: Calories 336, Fat 15g, Cholesterol 0mg, Sodium 492mg
Carbohydrates 29g, Fiber 10.2g, Sugars 5.2g, Protein 13.4g