Ingredients

• 1 tbsp vegetable oil
• 1 yellow onion, fined diced
• 1 garlic clove, minced
• 1 15-oz can black beans, drained and rinsed
• 8 oz extra-firm tofu, finely crumbled
• 1/2 cup prepared salsa
• 1 chipotle pepper in adobo sauce, minced
• 1 tbsp agave syrup
• 1 lime, juice
• 1 tbsp chopped fresh cilantro
• Salt and pepper to taste

Preparation

In a small skillet, heat the oil over medium-high heat. Add the onions and cook until they have softened, 3 mins. Add the garlic and cook until fragrant, about 30 seconds. Add the black beans, tofu, salsa, chipotle in adobo, and agave syrup. Season with salt and pepper to taste and cook until beans have heated through, about 2 minutes. Stir in the lime juice and cilantro.
Serve immediately or store in the refrigerator for up to 5 days.