| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Mexican | Mexican | 4 | servings |
INGREDIENTS
| 10 1/2 | oz | Extra-Firm Light Tofu; Cut Into 1/2" Cubes |
| 1 | ts | Ground Cumin |
| 1 | ts | Chili Powder |
| 1/2 | ts | Ground Cinnamon |
| 2 | ts | Cider Vinegar |
| 2 | ts | Vegetable Oil |
| 1 | c | Sliced Onion; Separated Into Rings |
| 1 | c | Red Bell Pepper; Julienned |
| 1 | c | Zucchini; Julienned |
| 1/2 | c | Black Bean Salsa |
| 1/4 | ts | Salt |
| 4 | Fat-Free Tortillas | |
| 1/4 | c | Sliced Green Onions |
| 1/4 | c | Low-Fat Sour Cream |
| 1/4 | c | Lowfat Cheddar Cheese |
INSTRUCTIONS
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 3/4 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@columbus.rr.com> on Jun 21, 1999, converted by MM_Buster v2.0l.
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