PREP: 20 minutes STAND: 30 minutes MAKES 4 servings
• 1⁄2 teaspoon finely shredded lime peel
• 1⁄4 cup lime juice
• 1 tablespoon canola oil
• 2 cloves garlic, minced
• 1 teaspoon salt-free Southwest chipotle or fiesta lime seasoning blend
• 1⁄8 teaspoon salt
• 1 12- to 16-ounce package firm, water-packed tofu (fresh bean curd), drained and cut into 1⁄2 -inch cubes
• 1⁄2 cup light sour cream
• 1 cup canned black beans, rinsed and drained
• 4 8-inch whole grain or whole wheat flour tortillas
• 1 cup packaged shredded iceberg lettuce
• 1 medium yellow or red sweet pepper, seeded and cut into bite-size strips
1. In a medium bowl combine lime peel, lime juice, oil, garlic, seasoning blend, and salt. Transfer 1 tablespoon of the lime mixture to a small bowl. Add tofu to the remain- ing lime mixture in the medium bowl; toss to coat. Let stand for 30 minutes at room temperature, gently stirring occasionally.
2. Stir sour cream into the 1 tablespoon lime mixture in the small bowl. In another medium bowl use a fork or potato masher to coarsely mash drained beans. Stir in 1⁄4 cup of the sour cream mixture into beans.
3. Spread bean mixture onto tortillas, leaving a 1-inch border around the edges. Use a slotted spoon to spoon tofu mixture on top of bean mixture on bottom halves of tortillas. Top tofu mixture with lettuce, sweet pepper, and the remaining sour cream mixture. Roll up tortillas. Cut into thirds to serve.
PER SERVING: 331 cal., 13 g total fat (3 g sat. fat), 8 mg chol., 589 mg sodium, 33 g carb., 15 g fiber, 22 g pro.
make it vegan
Substitute tofu sour cream for the light sour cream.
