Tex-mex tofu burritos

4 servings

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 \N Fat-Free Tortillas
¼ cup Sliced Green Onions
¼ cup Low-Fat Sour Cream
¼ cup Lowfat Cheddar Cheese

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.

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