Chipotle Sofritas Tacos

• Vegetarian

• Produce

  • 1 (15 ounce can Black or pinto beans
  • 1 clove Garlic
  • 1/4 tsp Oregano
  • 1 Red bell pepper or poblano pepper, large
  • 1 cup Tomatoes, fire-roasted
  • 1/4 White onion, small

• Refrigerated

  • 1 (14 ounce package Tofu, extra-firm organic

• Canned Goods

  • 3/4 cup Water or vegetable stock

• Condiments

  • 1 batch Chipotle sauce
  • 2 Chipotles in adobo sauce

• Baking & Spices

  • 1 generous pinch Kosher salt and black pepper

• Oils & Vinegars

  • 1 tbsp Red wine vinegar
  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 1 Corn or flour tortillas

Found on gimmesomeoven.com

Description

Ingredients

• 1 (14 ounce) package extra-firm organic tofu, drained
• 1 batch chipotle sauce (see below)
• 2 tablespoons vegetable oil
• 1 large red bell pepper or poblano pepper, cored and diced
• 1 (15 ounce) can black or pinto beans, rinsed and drained
• warmed corn or flour tortillas
• optional toppings for serving (choose your favorites): any kind of salsa (*see recipe below for my corn salsa), Mexican crema or sour cream, guacamole, crumbled queso fresco, chopped fresh cilantro and white onion, fresh lime wedges, etc.
• 3/4 cup water or vegetable stock
• 2 chipotles in adobo sauce
• 1 clove garlic, peeled
• quarter of a small white onion, peeled
• 1 cup fire-roasted crushed tomatoes
• 1 tablespoon red wine vinegar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon oregano
• generous pinch of Kosher salt and black pepper