Tex-mex tofu burritos
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10½ | ounce | Extra-Firm Light Tofu; Cut Into 1/2\" Cubes |
| 1 | teaspoon | Ground Cumin |
| 1 | teaspoon | Chili Powder |
| ½ | teaspoon | Ground Cinnamon |
| 2 | teaspoons | Cider Vinegar |
| 2 | teaspoons | Vegetable Oil |
| 1 | cup | Sliced Onion; Separated Into Rings |
| 1 | cup | Red Bell Pepper; Julienned |
| 1 | cup | Zucchini; Julienned |
| ½ | cup | Black Bean Salsa |
| ¼ | teaspoon | Salt |
| 4 | Fat-Free Tortillas | |
| ¼ | cup | Sliced Green Onions |
| ¼ | cup | Low-Fat Sour Cream |
| ¼ | cup | Lowfat Cheddar Cheese |
Directions
Place tofu in a shallow dish. Sprinkle with cumin, chili powder, cinnamon, and vinegar. Toss gently to coat; set aside. Heat oil in a large nonstick skillet over medium heat. Add onion, sauté 2 minutes. Add bell pepper and zucchini; sauté 4 minutes. stir in tofu mixture, salsa, and salt, cook 2 minutes, stirring occasionally. Remove from heat. Warm tortillas according to package directions. Spoon about ¾ cup tofu mixture down center of each tortilla. Top with 1 tablespoon each of green onions, sour cream, and cheese; roll up.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jun 21, 1999, converted by MM_Buster v2.0l.