Bulletin E-Edition:
Spicy Tofu Burritos
Published: May 14, 2013 6:00AM PDT
syndicated contentbrought to you by Epicurious.com and NutritionData.com
Calories 372; Total Fat 17g; Carbohydrates 37g
Unlike a lot of Mexican fare, these burritos are low in saturated fat and sodium. They're also a nutritional fiesta, providing 80 percent of your daily calcium requirement, 97 percent of your vitamin C, and 25 percent of your iron.
Amounts per serving plus % Daily Value (DV) based on a 2,000 calorie diet:
- 372 Calories (19%)
- 37g Carbohydrates (12%)
- 4g Fiber (16%)
- 22g Protein (44%)
- 17g Total fat (26%)
- 4g Saturated Fat (20%)
- 341mg Sodium (14%)
- 8mg Cholesterol (2%)
Go to the recipe on Epicurious.com
See the full nutritional analysis on NutritionData.com
Ingredients
- 4 7- to 8-inch-diameter fat-free flour tortillas
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon turmeric
- 12 ounces firm tofu, crumbled (about 2 cups)
- 1 cup chopped red bell pepper
- 1 1/2 tablespoons minced seeded jalapeño chili
- 1 garlic clove, minced
- 1/2 cup grated mozzarella cheese (about 2 ounces)
- 1 cup (packed) thinly sliced romaine lettuce
- 6 tablespoons chopped fresh cilantro
- 4 lime wedges
Preparation
Preheat oven to 350°F. Wrap tortillas in foil. Place in oven until heated through, about 15 minutes.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add cumin and turmeric; stir 30 seconds. Add tofu, bell pepper, jalapeño and garlic and sauté until heated through, about 3 minutes. Add cheese and stir until melted, about 1 minute. Season to taste with salt and pepper.
Spoon tofu mixture down center of each tortilla, dividing tofu equally. Top with lettuce and cilantro. Squeeze juice from lime wedges over. Wrap tortilla around filling and serve.
For more delicious recipes, go to epicurious.com
