START TO FINISH: 30 minutes MAKES 4 servings
• 1⁄2 cup orange juice
• 1⁄4 cup snipped fresh cilantro
• 1 teaspoon finely shredded lime peel
• 2 tablespoons lime juice
• 1 medium fresh jalapeño chile pepper, seeded and finely chopped*
• 3 cloves garlic, minced
• 11⁄2 teaspoons cornstarch
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 2 teaspoons cooking oil
• 1 medium red sweet pepper, seeded and cut into bite- size strips
• 1 12-ounce package frozen cooked and crumbled ground meat substitute (soy protein), thawed
• 1 cup frozen whole kernel corn
• 8 6-inch corn tortillas
• 1⁄2 cup light sour cream
1. For sauce, in a small bowl combine orange juice, cilantro, lime peel, lime juice, jalapeño pepper, garlic, cornstarch, salt, and black pepper. Set aside.
2. Pour oil into a large nonstick skillet; heat skillet over medium-high heat. Add sweet pepper strips; cook and stir until crisp-tender. Remove sweet pepper strips from skillet.
3. Add ground meat substitute to skillet. Cook, stirring occasionally, for 3 to 4 minutes or until heated through. Stir in corn. Stir sauce; add to skillet. Cook and stir until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Return sweet pepper strips to skillet; stir to combine and heat through.
4. To soften tortillas, wrap in microwave-safe paper towels. Microwave on 100 percent power (high) for 45 to 60 seconds or until warm. Divide the pepper mixture among tortillas and top with sour cream. Fold the tortillas over the filling.
PER SERVING: 361 cal., 11 g total fat (2 g sat. fat), 8 mg chol., 490 mg sodium, 47 g carb., 10 g fiber, 21 g pro.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.