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Ingredients

1 teaspoon coconut oil 1 (10 ounce) package frozen bell peppers with onions 4 Roma tomatoes, diced 1 (12 ounce) package firm tofu - drained, pat dry, and diced 1 (16 ounce) can low-sodium white beans, drained and rinsed 2 limes, juiced, divided 2 teaspoons adobo seasoning 2 teaspoons chili powder 2 teaspoons ground turmeric 2 teaspoons paprika 6 leaves Swiss chard 1 tablespoon nutritional yeast

Nutrition Info

195.9 calories carbohydrate: 28.6 g cholesterol: : - fat: 4.4 g fiber: 8.2 g protein: 14.6 g saturatedFat: 1.2 g servingSize: - sodium: 125.5 mg sugar: 3.9 g transFat: : - unsaturatedFat: : -

Heat coconut oil in a skillet over medium heat, cook and stir bell peppers and onions until cooked through, about 5 minutes. Add tomatoes and cook for 3 minutes more.
Stir tofu into bell peppers mixture, cook and stir until tofu is cooked through, about 4 minutes. Mix white beans into tofu mixture, cook and stir until heated through, 3 to 4 minutes. Add juice of 1 lime, adobo seasoning, chili powder, turmeric, and paprika, cook and stir for 3 minutes more.
Arrange Swiss chard on serving plates and fill each with tofu mixture, top each with nutritional yeast and remaining lime juice.

6 tacos

These tacos are a healthy vegan version of the classic Mexican taco. Serve with avocado on the side, if you wish!