1. Preheat oven to 180°C. Lightly coat both sides of tortillas with cooking oil spray. Place on baking sheet. Bake for 15 minutes or until crisp.
2. Heat a large, non-stick frying pan coated with cooking oil spray over a medium-high heat.
3. Cook onion and tofu, stirring, for 5 minutes or until onion and tofu brown lightly. Stir in the zucchini, tomatoes, drained beans and spice blend. Cook, stirring, for 6 minutes or until zucchini is tender.
4. Assemble by topping each tortilla with a quarter of the zucchini mixture, 2tbs cheese, 1/4 cup lettuce, a quarter of the avocado, 1 tbs yoghurt and 2 tbs coriander. Serve with fresh lime wedges.
Nutritional info per serving
1,202 kJ (287 cal), 18 protein, 33g carbs, 9g fibre, 9g fat (2g sat fat), 156mg sodium
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