Title: Tex-Mex Tofu Burritos
Categories: Mexican
Yield: 4 servings

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

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 on Jun 21,
1999, converted by MM_Buster v2.0l.