360
calories
17
ingredients
4
servings
4
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Ingredients
3 tsps canola oil divided, I used olive oil and it worked well
14 ozs water firm, packed tofu, rinsed and crumbled, I used extra firm tofu to keep more of the “tofu†consistency†and less of the “crumble†effect – I also cubed most of the tofu and only crumbled a bit
1 1/2 tsps chili powder I think I ended up using about 3 tsp chili powder
1 tsp ground cumin I used about 2-2.5 tsp cumin
1/2 tsp salt divided, I ended up using about 3/4 tsp total
1/4 pkg taco seasoning I added this to amp up the flavor. I’d also suggest adding a pinch of cayenne if you like things with a little more spice!
1 zucchini small, diced, I actually used 4-5 small zucchini
3/4 cup frozen corn thawed
1 red bell pepper diced, I added this
4 scallions sliced
1/2 purple onion diced, I added this
1/2 cup shredded Monterey Jack cheese I used shredded cheddar because that’s what we had on hand
1/2 cup prepar salsa
1/4 cup chopped cilantro fresh
15 ozs black beans rinsed and drained
1/2 cup salsa Pace Picante, my favorite!
1 pkg corn tortillas warmed
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Recipe Instructions
Read the instructions at The Picky EaterNutrition Facts
360
calories
10
g fat
6
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 360
Calories From Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 3g
15%
Trans Fat g
Cholesterol 15mg
5%
Sodium 1160mg
48%
Potassium 840mg
24%
Total Carbohydrates 56g
19%
Dietary Fiber 14g
56%
Sugars 6g
Protein 16g
32%
Vitamin A
40%
Vitamin C
90%
Calcium
25%
Iron
20%
Weight Watchers Points
PointsPlus: 9SmartPoints: 11
