| 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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