Stuff corn tortillas with sauteed tofu, mushrooms, and peppers for a delicious Mexican vegetarian entree.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain tofu; cut into cubes. Stem and seed poblano; cut into strips. In a skillet heat 1 tablespoon oil over medium heat. Add tofu, pepper strips, mushrooms, cumin, and salt. Cook for 8 to 10 minutes or until mushrooms and pepper are tender, turning occasionally. Stir in sour cream and 1/2 cup of the cheese.

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  • Preheat broiler. Lightly oil a 13x9x2-inch baking pan; set aside. Wrap tortillas in damp paper towels; microwave on 100 percent power (high) for 30 seconds or until warm and softened. Spoon mushroom filling into tortillas; fold over and place in prepared baking pan. Sprinkle with remaining cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. If desired, top with tomato and green onion.

Nutrition Facts

335 calories; fat 18g; cholesterol 36mg; saturated fat 8g; carbohydrates 29g; mono fat 6g; poly fat 3g; insoluble fiber 4g; sugars 3g; protein 15g; vitamin a 485.9IU; vitamin c 49mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 3.2mg; vitamin b6 0.3mg; folate 24.2mcg; vitamin b12 0.3mcg; sodium 521mg; potassium 556mg; calcium 292.8mg; iron 2mg.
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