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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F Cut tofu into wedges or cut chicken up into 1-inch strips. | 2. In a medium bowl, toss tofu/chicken with half the oil, the lime juice, chili powder and cumin. | 3. Set aside. | 4. In a large shallow baking pan, stir together onions and peppers. | 5. Drizzle with remaining oil; sprinkle with salt and pepper. | 6. Stir in tofu/chicken mixture; spread out in the baking pan. | 7. Roast, uncovered, for about 20-25 minutes until vegetables are tender. | 8. About 10 minutes before the roasted vegetables are ready, wrap tortillas tightly in foil and place in oven to heat. | 9. With a slotted spoon, transfer the roasted vegetables to a warm serving platter; unwrap tortillas. | 10. Put lettuce, avocados, salsa and sour cream in separate serving bowls. | 11. Have each diner spoon some of the roasted vegetable mixture onto a tortilla, top with lettuce, avocado, salsa and sour cream to taste; roll to eat up. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	1/2		flavoured boneless skinless	20.4116	0.3941	2.448	1.236
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
onion	2		cut	120.0	28.02	3.3	0.3
red pepper	2		seeded cut sweet	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
flour tortilla	8			-	-	-	-
lettuce	1	cup	shredded	5.4	1.0332	0.4896	0.054000000000000006
avocado	2		peeled pitted sliced	-	-	-	-
salsa				-	-	-	-
cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.