Sofritas Tacos
These smoky, spicy sofritas are even better than the ones at Chipotle! Put them in tacos for a delicious vegetarian dinner!
Servings: 4 servings
Ingredients
Sofritas Sauce
- 2 ounces diced green chiles
- 2 chipotle chiles in adobo sauce
- 2 tablespoons adobo sauce
- 1/3 cup jarred salsa
- 2 cloves of garlic
- 1 teaspoon maple syrup or sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
Sofritas
- 14 ounces extra firm tofu press as much of the water out of the tofu as you can using paper towels.
- 1 cup black beans rinsed and drained
- 1/2-3/4 cup water
- 1/2 cup frozen corn
Other Ingredients
- Corn tortillas
- Tomatoes
- Cilantro
- Queso Fresco omit if you want these to be vegan
Instructions
Sofritas
- Heat a large skillet over medium high heat. When the skillet it hot spray it generously with cooking spray. Add in the drained and pressed tofu and break it up into crumbles with a wooden spoon. Let the tofu cook in the skillet until it is golden, about 5 minutes, stirring it every couple minutes.
- While the tofu is cooking add all of the ingredients for the sofritas sauce into a blender and blend until smooth. Pour the sauce into the skillet with the tofu along with a 1/2 cup of water and the black beans. Stir everything together then reduce the heat to low and let simmer for 15-20 minutes.
- Stir the sofritas a couple times while they are simmering and add up to 1/4 cup more water if the sauce becomes too thick. During the last minute of cooking add in the corn.
Assembling the Tacos
- Place some of the sofritas in a warmed or grilled corn tortilla. Top with diced tomatoes, queso fresco, and chopped cilantro leaves.
Notes
The sofritas can be made a day or 2 in advance and stored in an airtight container in the refrigerator. The flavor only gets better the longer they sit.
Nutrition
Calories: 320kcal | Carbohydrates: 47g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 467mg | Fiber: 11g | Sugar: 7g