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Prep Time: 7 Minutes Cook Time: 30 Minutes |
Ready In: 37 Minutes Servings: 6 |
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This vegan recipe combines beans, rice, and tofu to make a yummy Hispanic dish. Ingredients:
2 cups rice |
4 cups water |
1 (15 ounce) can vegetarian refried beans |
12 ounces southwestern salsa |
1/2 lb extra firm tofu, cubed |
1/3 cup bell pepper, chopped |
1/4 cup onion, chopped |
1 (10 count) soft taco-size flour tortillas |
Directions:
1. Boil three and 1/3 cups of water and 2/3 cups southwest salsa.
2. Reduce heat to minimum and add rice.
3. Open tofu and squeeze excess moisture into sink.
4. In a separate pan simmer chopped veggies and tofu until peppers are tender.
5. After the rice is tender (about 15-20 min, but consult rice package) add beans and simmered veggies and tofu.
6. Cook mixture on low until beans are heated.
7. Add the remaining salsa and mix.
8. Serve with tortillas.
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