INGREDIENTS (Serves 4)
- 1 cup cooked brown rice
- 2c canned black beans, drained and rinsed
- 1/2 lime, juiced
- 1 block tofu or 1 lb chicken, etc.
- 2-3 green bell peppers, chopped
- 1 large red onion, chopped
- 1/4 cup fresh cilantro, chopped 1 packet low sodium taco seasoning
For the Chipotle Cream
- 1/2 cup plain low/nonfat Greek yogurt
- 1/2 tsp smoked paprika
- 1/8 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp chili powder
Optional garnishes: lime wedges, fresh cilantro, lettuce, low fat cheese, salsa, guacamole
DIRECTIONS
- Add juice of half a lime and cilantro into rice
- Press tofu for 20 mins between 2 towels, top w/ heavy object
- Cut tofu into small squares and season w/ 3 tbsp low sodium taco seasoning, fry in olive oil until brown and crispy or bake in the oven 350 for 15 minutes
- In a pan, cook onions and peppers until soft, season w/ 1.5 tbsp taco seasoning
- For the cream sauce: add yogurt, smoked paprika, cumin, garlic powder and chili powder to a bowl, mix until combined
- To assemble: add ¼ rice, 1/2cup black beans, 4 oz tofu or meat, 1 cup onions and peppers to a bowl/container, top w/ 2 tbsp cream sauce
