2 c. cooked black beans
1 c. crumbled firm tofu
1/4 tsp. whole cumin
2 cloves garlic, minced
1 jalapeno, minced
1 Spanish onion, diced
1 tbsp. olive oil

Saute onion, jalapeno, garlic and cumin in olive oil. Add black beans and tofu, simmer for 5-10 minutes. To assemble, heat corn tortillas over open flame, then fill with bean mixture. Top with diced tomatoes, cilantro, grated Jack cheese, diced avocado, chopped lettuce and other trimmings you prefer.