Ingredients
Scale
- 6 corn tortillas
- 1 batch Scrambled Tofu Eggs
- 1 c. refried beans
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/8 tsp smoked paprika
- sea salt, to taste
For the Toppings:
- 1/4 c. diced tomatoes
- 2 Tbsp thinly diced onions
- 1 Tbsp cilantro, chopped
- sour cream (dairy free, if need be)
- avocado slices
- lime wedges
Instructions
- Preheat your oven to 400 degrees.
- Heat up your tortillas in the microwave for 10-15 seconds, just to allow pliability. In 6 oven safe bowls, place each tortilla into the bowl so it makes a cup shape. Lightly coat with cooking spray.
- Place the bowls on a baking sheet and bake for 12-15 minutes or until your tortillas have become to slightly brown. Remove from the bowls and allow to set.
- Heat up your beans in a small sauce pan, stirring in the spices. Remove from heat once they are heated through.
- Slather the beans on the bottom of each tortilla. Add the tofu eggs, and top with sliced tomatoes, onions, cilantro and a dollop of sour cream. Serve with avocado slices and lime wedges.
