Tofu Rancheros

“The silky texture and rich flavor of Amy’s Organic Refried Beans with Green Chiles make a great base for many dishes, including a burrito filling or bean dip,” says Nava Atlas, author of Vegan Soups and Hearty Stews for All Seasons. Here, Amy’s beans star in a vegan update of a Mexican breakfast classic. It’s just the ticket for a festive brunch with friends.

Serves 6

Ingredient List

2 tsp. vegetable oil

1 medium onion, minced (1 cup)

1 Tbs. chili powder

2 tsp. cumin

2 tsp. oregano

1 15-oz. can tomato sauce

1 cup diced extra-firm tofu (14 oz.)

2 Tbs. lime juice

1 15-oz. can Amy’s Organic Refried Beans with Green Chiles, warmed

6 6-inch corn tortillas

2 tomatoes, diced (2 cups)

1 avocado, diced (1 cup)

1/4 cup chopped cilantro


Heat oil in skillet over medium heat. Add onion, chili powder, cumin, and oregano. Sauté 5 minutes. Stir in tomato sauce, tofu, and lime juice; simmer 10 minutes. Spread beans on tortillas, and top with tofu mixture. Garnish with tomatoes, avocado, and cilantro.

Nutritional Information

Per : Calories: 306, Protein: 14g, Total fat: 12g, Saturated fat: 1g, Carbs: 39g, Cholesterol: mg, Sodium: 670mg, Fiber: 10g, Sugars: 7g


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