Tuesday Foodsday: How To Make A Vegetarian Friendly Taco
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
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
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.):