Ingredients

The following ingredients have 2 Servings
  • 1 block 14 oz (400g) Firm Tofu* (see notes) (drained and pressed )
  • 1/4 tsp Turmeric (ground, for color (optional))
  • 15 oz (425g) Prepared Pinto Beans (- one can, drained)
  • 1/2 tsp Sea Salt
  • 14 1/2 oz (411g) Fire Roasted Tomatoes (1 can)
  • 1 C (115g) Green Bell Pepper (diced, about 1 small)
  • 1 C (100g) Purple Onion (diced, about 1 small)
  • 1 Large Clove of Garlic
  • 1 Chipotle Chili Pepper in Adobo Sauce (gluten free is needed)
  • 2 tsp Adobo Sauce (from can of chipotle chili peppers)
  • 4-6 Pickled Jalapeno Pepper Rings (take this up if you like the spicy!)
  • 1 tsp Cumin (ground)
  • 3/4 tsp Sea Salt
  • 1/2 Lime, Juiced
  • Warm Soft Tortillas** (see note) (gluten free if needed, I like La Tortilla Factory)
  • Sliced Avocados
  • Additional Rancheros Sauce
  • Cilantro

Instruction

  • Cook the Tofu: In a non-stick 10" (25 cm) skillet, heat to medium-low and crumble the tofu into the pan. They should be in bite-size pieces. Sprinkle in the turmeric, and cook on medium low for about 8-10 minutes, drying the tofu out even further, tossing and turning occasionally with a spatula to evenly distribute the turmeric. Some bits may brown a little - this is fine. 
  • Add the beans to the tofu, salt, and 1 C (290g) rancheros sauce (see below for instructions) to the pan. Stir gently to incorporate. Add more rancheros sauce if desired. Warm through on medium-low - about 5 minutes, stirring as needed. Taste for salt adjustment.