1 can (15 oz.) black beans
1 tub extra firm tofu, crumbled
4 green onions, chopped, whites and greens separated
1 tablespoon olive oil
1/2 - 1 teaspoon turmeric
1 jalapeno, seeded and chopped
Salt and Sriracha to taste
1/2 cup vegan cheese, such as Trader Joe's mozzarella shreds or Daiya cheddar shreds
6 to 8 corn tortillas
Drain black beans. Saute in large non-stick skillet w/ tofu, white parts of green onions, jalapeno, olive oil and seasonings. Cook until any liquid is absorbed and is the consistency of scrambled eggs. Add cheese and stir until melty. Remove from heat.
Meanwhile, warm the tortillas. Top each tortilla with about 1/3 c of bean-tofu mixture. Sprinkle with green parts of green onions.