Tofu rancheros on corn tortillas with black beans

Ingredients

For 1 serving

• Corn tortillas2
• Tofu150 g
• Cooked black beans60 g
• Chopped tomatoes150 g
• Jalapeño1
• Onion30 g
• Cumin1 pinch
• Turmeric1 pinch
• Cilantroto taste
• Saltto taste

Contains: soy,

In season: July – September

Method

1. Finely chop the onion; deseed the jalapeño and slice it into thin rings.
2. In a small pan over medium heat, cook the tomato pulp with the onion, jalapeño, cumin and a pinch of salt for 10 minutes, until you have a thick sauce.
3. Meanwhile, drain the tofu, pat it dry with kitchen paper and cut it into 2 slices about 1.5 cm thick; sprinkle them with turmeric and salt and brown them in a non-stick pan over medium-high heat, 3 minutes per side, until golden and crusted.
4. Warm the drained black beans in a small pan with a splash of water for 3 minutes, until hot; warm the tortillas in a dry pan for 30 seconds on each side, until soft.
5. Assemble: tortillas, beans, a slice of tofu and the ranchera sauce, finished with fresh coriander.