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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Breakfast becomes a spicy affair with this tasty south-of-the-border treat. Plus, using tofu instead of scrambled eggs cuts down on the caloric value and cholesterol. Created by Harpo Chefs: Seth Roth and Bryan Devlin, the recipe is from .These are really great but they are too spicy for our residents'! When we were making these I forgot to time them - therefore I guestimated it.;) Ingredients:
4 tablespoons red onions, chopped |
4 tablespoons red peppers, chopped |
16 ounces soft tofu, drained and cubed (2 blocks) |
1/2 teaspoon turmeric (a pungent, yellow-orange spice) |
15 ounces cooked black beans (1 can) |
4 (8 inch) flour tortillas |
1/2 cup fat-free cheddar cheese, grated (i prefer regular cheddar cheese) |
1 tomato, diced |
4 tablespoons salsa |
4 tablespoons nonfat sour cream |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. In a non-stick pan, sauté the red pepper and onion until they turn light brown.
2. Add the tofu and turmeric (the spice will give the tofu a yellow color).
3. Break up the tofu cubes by crushing with a fork, and cook for about 40 seconds, or until there is no moisture remaining.
4. Add salt and pepper, to taste.
5. Cook the black beans according to the directions, and spoon a portion onto each plate.
6. Arrange the tortillas on your work surface. Into each, spoon 1/4 of the onion, red pepper and tofu mixture.
7. Fold the tortilla sides over the filling, and roll them up.
8. Cut each burrito in half, and place two halves on each plate.
9. Spoon 1/4 of the diced tomato, salsa and grated cheddar cheese over each burrito, and top with 1 tablespoon of fat-free sour cream. If desired, serve with one link of turkey sausage per burrito.
10. Enjoy!
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