1 (12-ounce) package frozen cooked vegetable protein crumbles (such as Morningstar Farms or Green Giant)
\n2 tsp. chili powder
\n1\/4 tsp. each garlic powder, onion powder and dried oregano
\n6 (8-inch) fat-free flour tortillas
\n2 tsp. vegetable oil
\n1 medium onion, cut into rings
\n1\/2 each green, red and yellow green bell peppers cut into strips
\n1 T. fresh lime juice
\n1\/3 C. reduced-fat sour cream
\nSalsa for garnish<\/p>\n
In a large, resealable plastic bag, combine frozen crumbles, chili powder, garlic powder, onion powder and oregano. Seal bag; shake well to coat. Set aside. Heat tortillas according to package directions; keep warm. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and bell peppers; cook and stir 3 to 4 minutes or until onions begin to soften. Add seasoned crumbles; cook 2 or 3 minutes or until hot and vegetables are tender. Remove from heat; stir in lime juice. Divide mixture evenly among warm tortillas; roll. Serve with sour cream and salsa.<\/p>\n
Yield: 6 servings
\nCalories: 237
\nFat: 3g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 (12-ounce) package frozen cooked vegetable protein crumbles (such as Morningstar Farms or Green Giant) 2 tsp. chili powder 1\/4 tsp. each garlic powder, onion powder and dried oregano 6 (8-inch) fat-free flour tortillas 2 tsp. vegetable oil 1 medium onion, cut into rings 1\/2 each green, red and yellow green bell peppers cut into strips 1 T. fresh lime juice 1\/3 C. reduced-fat sour cream Salsa for garnish In a large, resealable plastic bag, combine frozen crumbles, chili powder,…<\/p>\n