2 tsp canola oil
1 green bell pepper, seeded and chopped
1 onion, chopped
4 garlic cloves, minced
1 can no-salt-added crushed tomatoes - (28 oz)
2 Tbs chili powder
2 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
1/4 tsp cayenne pepper, (optional)
1 lb firm reduced-fat tofu, cubed
8 fat-free flour tortillas - (6" dia), warm
3/4 cup shredded nonfat cheddar cheese


In a large nonstick saucepan or Dutch oven, heat the oil. Add the bell pepper, onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
Stir in the tomatoes, chili powder, basil, oregano, salt and cayenne (if using); bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the flavors are blended, about 10 minutes.
Add the tofu and cook, stirring as needed, until heated through, about 3 minutes. Top each tortilla with the tofu mixture and serve, sprinkled with the cheese.
This recipe yields 4 servings.
Per Serving: 334 Calories, 5 g Total Fat, 1 g Saturated Fat, 2 mg Cholesterol, 947 mg Sodium, 53 g Total Carbohydrate, 5 g Dietary Fiber, 22 g Protein, 325 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milk, 1 Fat.
Points Per Serving: 6.