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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