Photos by James Ransom (left) and Sarah Shatz

Far ahead of the fall and winter resolutions that arise -- and escalate -- between Halloween ("I won't sneak the kids' candy late-night) and New Year's Day ("I'm eating only green foods this year") are those healthy eating vows we say as the school year begins. Don't get us wrong: healthy eating should be a priority, and we're all for using September as a launch pad. But, man, isn't the air already thick enough with expectations? In addition to balancing work, grades, after-school sports, and the laundry list (literally) that comes with a full house that just went from summer pace (first gear) to school speed (shift into fourth), there's the matter of fueling the frenzy. That's where we can chip in.

These Tofu and Black Bean Tacos get two thumbs up for a number of reasons, not least of which is the method for seasoning the tofu (firmly mash spices into it), which is good for releasing a little steam. The tacos are healthy (feel free to add more vegetables), quick (on the table within 30 minutes), inexpensive (hello, beans!), and full of protein to fortify those muscles being built in gym class. Plus, the spice mix is mild, leaving room for the addition of hot sauce instead of crowding out more fragile palates. With a dish this fast and easy, you'll even have time for conversation, which is just as much a part of healthy family dinners as the food itself.

Tofu and Black Bean Tacos

Serves 6

1 package extra-firm tofu, drained
1 1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon olive oil
3 cloves garlic, finely chopped
3 green onions, finely chopped
1 can black beans, drained and rinsed
12 corn tortillas, warmed
3 cups shredded green leaf lettuce
2 cups chopped tomatoes
1 1/2 cup shredded cheddar or Monterey Jack cheese

See the full recipe (and save and print it) here.

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Wine & Beer Pairings:

I had a RedStripe, one of my favorite summer beers. It's delicious with this style of food: fun, flavorful, and somewhat messy. It's hard to hold a wine glass when your hands are full of taco. If you're in need of wine here, drink something light and refreshing. Vinho Verde is a good choice; so is Sauvignon Blanc.

Top Picks

RedStripe, Jamaica
2011 Quinta da Aveleda Vinho Verde, Portugal

- Jake Rosenbarger

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Do you make meatless tacos at home? What's your secret to a balanced taco spice mix? Share your cooking tips and serving suggestions in the comments section below.

Like this post? See the Make This Tonight topic from last week: Wok Sautéed Mizuna with Minced Chicken.