Ingredients 1 tsp vege oil 1 tblsp bottled minced garlic 2 cups water ½ tsp chipotle chile powder 45oz black beans rinsed/drained 8oz salsa 1 tblsp lime juice ½ cup chopped cilantro ½ cup shredded Monterey Jack cheese Heat oil in saucepan med-high heat. Add garlic sauté 1min. Stir in water chipotle powder beans salsa. Bring to boil reduce heat simmer 1min. Blend 3cups of black bean mix until smooth. Return mix to pan. Stir in lime juice simmer 10min stir in cilantro Sprinkle w/ cheese SERVE!
Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread | Chef Alyssa Gorelick wraps grilled vegetables and tofu in tortillas with an eggplant-and-ancho-chile spread that gives the tacos a rich, smoky taste. The spread is also delicious as a dip with pita chips.