Round out the main course with leaves of romaine lettuce topped with purchased guacamole and salsa; also offer rice pilaf. For dessert, spoon Kahlùa and chocolate sauce over coffee ice cream.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
Preparation
Step 1
Heat vegetable oil in heavy large skillet over medium-high heat. Add bell peppers and sauté until beginning to soften, about 2 minutes. Add tofu, garlic and chili powder and sauté until bell peppers are soft, about 3 minutes. Mix in cilantro; season filling with salt and pepper. Remove from heat.
Step 2
Wrap flour tortillas in plastic and warm 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.
