In a bowl, add extra virgin olive oil, sea salt and cut potatoes
Spread the potatoes on a baking tray, roast for 20 minutes
While the potatoes are in the oven, heat a medium pan and add oil
Add cumin seeds, chopped garlic, hatch chili and red onions until onions brown
Add the bell peppers until they soften (about 7 min)
Add corn, black beans and tofu.
Add nutritional yeast, cayenne pepper and taco seasoning. Mix well
Add the roasted potatoes and lime juice.
Garnish with Cilantro and serve immediately
Video
Notes
- If you are using canned black beans, make sure you wash them thoroughly. This will significantly reduce the salt content of this recipe. I place the black beans in a plastic colander and run them under cold water. - Nutrition info is approximate