So this is a vegetarian take on a favorite recipe.
8oz firm diced tofu – drained
2 sweet potatoes – peeled and diced
1 can black beans – drained and rinsed
1 can corn
1/2 jar salsa ( I used Paul Newman’s Pineapple salsa)
2 tbsp fresh cilanto – chopped
1/2 onion – diced
1 tbsp persian lime olive oil
espresso balsamic vinegar
2 cloves garlic – minced
1 tsp lime juice
**In a large pot, boil sweet potatoes until almost tender, then drain.
**In the same large pot, saute onions and garlic in olive oil until tender, on medium high heat.
**Add sweet potatoes, corn, black beans, cilantro, salsa, and tofu. Stir. Then add lime juice and drizzle espresso vinegar. Stir. Reduce heat to low and let simmer for about 30 minutes.