Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Dice
tomato
% into ¼-inch pieces. Trim and thinly slice
scallions
, and separate but keep whites. Zest and quarter
lime
. Dice and mince
jalapeño
removing ribs and seeds for less heat. Open and drain
tofu
; press out excess water with paper towels. In
large
bowl, crumble
tofu
into small pieces (resembles ground meat). Drizzle
flour tortillas
with 1 tbsp
olive oil
(2 tbsp for 4); brush or rub to coat both sides. Arrange on a
baking
sheet in a single layer, dividing. Gently prick each tortilla with a fork in a few places. Bake on top rack, flipping halfway, until lightly golden
⏱️ 4-5 minutes
per side. (For 4 servings, use top and middle racks; flip and swap once at halfway.) Watch carefully—tortillas brown fast. In a
medium
bowl, combine
tomato
,
scallions
greens, juice from half of
lime
, and a pinch of
salt
and pepper. In a
small
bowl, combine
sour cream
and lime zest. Add
water
1 tsp at a time until a drizzling consistency. Season with
salt
. Heat a drizzle of
cooking oil
in a
medium
pot over medium-high heat. Add
refried black beans
and cook until warmed through
⏱️ 1-2 minutes
, then reduce heat to low, stir in
butter
until melted. Keep covered off heat. In a
large
pan, heat a drizzle of
olive oil
over medium-high. Add
scallion
whites and cook until fragrant,
⏱️ 30 seconds
. Then add another drizzle of
olive oil
,
tofu
,
Mexican spice blend
, and
salt
and black pepper’s generous pinch. Cook Stirring occasionally until tofu is golden and crispy
⏱️ 3-5 minutes
. Stir in
veggie stock concentrate
and ½ cup
water
. Simmer until thicker,
⏱️ 1-2 minutes
. Divide
flour
tortillas among plates. Spread each with
refried
black beans. Top with tofu mixture,
Mexican cheese blend
, and crema. Sprinkle with remaining
jalapeño
and serve with
lime
wedges.
tomato: 2,
scallions: 4,
lime: 2 unit,
jalapeño: 2 unit,
tofu: 2 unit,
large,
tofu,
flour tortillas: 12 unit,
olive oil: 1 tbsp,
tomato,
scallions,
lime,
salt,
sour cream: 6 tbsp,
water,
salt,
cooking oil: 2 tsp,
refried black beans: 2 lb,
butter: 1 tbsp,
olive oil: 1 tsp,
scallion,
olive oil: 1 tsp,
tofu,
Mexican spice blend: 2 tbsp,
salt: 1 tsp,
veggie stock concentrate: 2 unit,
water,
flour,
refried,
Mexican cheese blend: 1 c,
jalapeño,
lime
1Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Dice tomato % into ¼-inch pieces. Trim and thinly slice scallions , and separate but keep whites. Zest and quarter lime . Dice and mince jalapeño removing ribs and seeds for less heat. Open and drain tofu ; press out excess water with paper towels. In large bowl, crumble tofu into small pieces (resembles ground meat). Drizzle flour tortillas with 1 tbsp olive oil (2 tbsp for 4); brush or rub to coat both sides. Arrange on a baking sheet in a single layer, dividing. Gently prick each tortilla with a fork in a few places. Bake on top rack, flipping halfway, until lightly golden ⏱️ 4-5 minutes per side. (For 4 servings, use top and middle racks; flip and swap once at halfway.) Watch carefully—tortillas brown fast. In a medium bowl, combine tomato , scallions greens, juice from half of lime , and a pinch of salt and pepper. In a small bowl, combine sour cream and lime zest. Add water 1 tsp at a time until a drizzling consistency. Season with salt . Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add refried black beans and cook until warmed through ⏱️ 1-2 minutes , then reduce heat to low, stir in butter until melted. Keep covered off heat. In a large pan, heat a drizzle of olive oil over medium-high. Add scallion whites and cook until fragrant, ⏱️ 30 seconds . Then add another drizzle of olive oil , tofu , Mexican spice blend , and salt and black pepper’s generous pinch. Cook Stirring occasionally until tofu is golden and crispy ⏱️ 3-5 minutes . Stir in veggie stock concentrate and ½ cup water . Simmer until thicker, ⏱️ 1-2 minutes . Divide flour tortillas among plates. Spread each with refried black beans. Top with tofu mixture, Mexican cheese blend , and crema. Sprinkle with remaining jalapeño and serve with lime wedges.tomato: 2, scallions: 4, lime: 2 unit, jalapeño: 2 unit, tofu: 2 unit, large, tofu, flour tortillas: 12 unit, olive oil: 1 tbsp, tomato, scallions, lime, salt, sour cream: 6 tbsp, water, salt, cooking oil: 2 tsp, refried black beans: 2 lb, butter: 1 tbsp, olive oil: 1 tsp, scallion, olive oil: 1 tsp, tofu, Mexican spice blend: 2 tbsp, salt: 1 tsp, veggie stock concentrate: 2 unit, water, flour, refried, Mexican cheese blend: 1 c, jalapeño, lime