Life2PointOh

Herbivores rejoice! Just because you’ve cut meat out of your diet doesn’t mean you have to leave delicious Mexican food behind.

We have an amazing recipe for you this week that won’t make a total mess in the kitchen. And as usual, it’s pretty low-cal. All you need is some confianza (confidence), bueno?

Tex-Mex Tofu Burritos

Preparation Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Ingredients:
1 (12.3 oz.) package firm, reduced fat tofu, drained
4 (8″) whole wheat tortillas
¼ cup black beans, cooked
2 tsp. canola oil
2 tsp. cider vinegar
¼ cup corn kernels
¼ cup fat free sour cream
¼ cup fresh salsa, medium spicy
¼ cup green onions, sliced
½ tsp. ground cinnamon
2 tsp. NutriFit™ Calypso Salt Free Spice Blend*
1 cup onions, sliced into rings
1 cup red bell pepper, julienne cut
¼ cup reduced fat Monterrey jack cheese, shredded
1 cup zucchini, julienne cut

Directions:
1. Cut the tofu in 1/2″ cubes. Place the black beans, corn, salsa, and tofu in a shallow dish. Sprinkle with the Calypso Blend, cinnamon and vinegar. Toss gently to coat; set aside.

2. Heat the oil in a large nonstick skillet over medium heat. Add the onions and sauté for 2 minutes. Add the bell pepper and zucchini, sauté for 4 minutes. Stir in the tofu mixture. Cook for 2 minutes, stirring occasionally. Remove from heat.

3. Warm the tortillas according to the package directions. Spoon about ¾ cup tofu mixture down center of each tortilla. Top with one tablespoon each of green onions, fat free sour cream, fresh salsa and cheese.

Nutritional Information (Serving Size: 1 burrito.):
Calories: 346
Carbohydrate: 43.5g
Fat: 11.08g
Sodium: 497mg

Protein: 1

Fiber: 6g

Recipe: Courtesy of Jackie Keller, Founding Director, NutriFit LLC

Keep on Reading!