| 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 | t | Ground Cumin |
| 1 | t | Chili Powder |
| 1/2 | t | Ground Cinnamon |
| 2 | t | Cider Vinegar |
| 2 | t | 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 327
Calories From Fat: 109
Total Fat: 12.4g
Cholesterol: 0mg
Sodium: 637.1mg
Potassium: 353mg
Carbohydrates: 47g
Fiber: 4.3g
Sugar: 4.9g
Protein: 7.6g