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Ingredientes
- 1/4 c. vegetable oil
- 2 c. minced bell peppers (preferably red, yellow and green)
- 1 pkt soft tofu - (14 ounce) liquid removed, and cut into cubes
- 2 lrg garlic cloves minced
- 2 tsp chili pwdr
- 1/3 c. minced fresh cilantro Salt to taste Freshly-grnd black pepper to taste
- 4 x flour tortillas - (8" dia)
Direcciones
- Heat vegetable oil in heavy large skillet over medium-high heat. Add in bell peppers and saute/fry till beginning to soften, about 2 min. Add in tofu, garlic and chili pwdr and saute/fry till bell peppers are soft, about 3 min. Fold in cilantro; season filling with salt and pepper. Remove from heat.
- Wrap flour tortillas in plastic and hot on low in microwave. Arrange flour tortillas on work surface. Spoon 1/4 of filling into center of each. Fold tortilla sides over ends of filling; roll up to enclose filling. Cut each burrito in half; place 4 halves on each plate.
- This recipe yields 2 servings;
- can be doubled.
- Comments: Round out the main course with leaves of romaine lettuce topped with purchased guacamole and salsa; also offer rice pilaf. For dessert, spoon Kahlua and chocolate sauce over coffee ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 2 servings | |
| Calories 273 | |
| Calories from Fat 246 | 90% |
| Total Fat 27.89g | 35% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 264mg | 8% |
| Total Carbs 7.09g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.12g | 2% |
| Protein 1.37g | 2% |
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