Servings: 4
Prep time: 10 min Cooking time: 10 min
Ingredients
1 Tbsp olive oil
14-ounces extra-firm tofu, drained and gently pressed with a towel
2 Tbsp shallot, finely chopped
1 garlic clove, minced
1/2 jalapeno, seeded and minced
1/2 bell pepper, seeded and chopped
1 Tbsp chili powder
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 cup frozen corn
2 Tbsp water
1 (15-ounce can) black beans, low-sodium, drained and rinsed
1/4 cup cilantro, chopped
1 avocado, sliced (optional)
1/2 cup reduced-fat Mexican blend cheese, shredded (optional)
1/2 cup low-fat plain Greek yogurt (optional)
Optional Toppings (portioned per serving): 2 Tbsp low-fat plain Greek yogurt, 2 Tbsp reduced-fat Mexican blend cheese, 1/4 avocado
Directions
1. Heat the oil in a large skillet over medium heat. Add shallot, garlic, jalapeno, and bell pepper. Cook for 3 minutes.
2. Crumble in the tofu. Add chili powder, cumin, salt, and pepper. Sauté for 3 minutes.
3. Add water. Stir in the black beans and corn and sauté for 4 more minutes.
4. Top with cilantro, sliced avocado, Greek yogurt, and cheese. Enjoy!
