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Open Tofu Burritos
2 teaspoons canola oil
1 green bell pepper -- seeded and chopped
1 onion -- chopped
4 garlic cloves -- minced
1 can no-salt-added crushed tomatoes - (28 oz)
2 tablespoons chili powder
2 teaspoons dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cayenne pepper -- (optional)
1 pound firm reduced-fat tofu -- cubed
8 fat-free flour tortillas - (6" dia) -- warm
3/4 cup shredded nonfat cheddar cheese
In a large nonstick saucepan or Dutch oven, heat the oil. Add the bell pepper, onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
Stir in the tomatoes, chili powder, basil, oregano, salt and cayenne (if using); bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the flavors are blended, about 10 minutes.
Add the tofu and cook, stirring as needed, until heated through, about 3 minutes. Top each tortilla with the tofu mixture and serve, sprinkled with the cheese.
This recipe yields 4 servings.