Stuffed Tortillas

• 1/4 pound extra-lean ground beef
• 1/2 pound chopped onion
• 1 large clove garlic, minced
• 1/2 jalapeno, minced
• 2 teaspoons pure chili powder
• 1 teaspoon cumin
• 1/2 of a 1-pound package of soft tofu, drained and mashed
• 3/4 pound ripe fresh tomatoes
• 10 medium Greek, Italian or French olives, pitted and chopped
• 1/4 cup dry red wine
• 18 teaspoon salt
• Freshly ground black pepper
• 4 9- or 10-inch flour tortillas
• 4 tablespoons nonfat plain yogurt
• 4 tablespoons reduced-fat sour cream
• 4 tablespoons chopped cilantro

1. Saute ground beef in its own fat in a large nonstick pan until it is brown and crumbled.
2. Set to the side of the pan.
3. Saute the onion, garlic and jalapeno until the onion begins to soften.
4. Stir in the chili powder, cumin and tofu and continue cooking.
5. Cut the tomatoes in quarters and squeeze out some of the seeds and juices.
6. Dice and add to the pan.
7. Stir the beef back into the other ingredients and add olives, wine, salt and pepper.
8. Continue cooking until the liquid has been absorbed.
9. Heat the tortillas in a toaster oven.
10. Mix together the yogurt and sour cream.
11. When the tortillas are warm, arrange 1/4 of the beef filling down the middle of each one and top with 2 tablespoons of the yogurt-sour cream mixture and 1 tablespoon of cilantro.
12. Roll up and serve.

extralean ground beef, onion, clove garlic, chili powder, cumin, tomatoes, italian, red wine, salt, freshly ground black pepper, flour tortillas, nonfat plain yogurt, sour cream, cilantro

Taken from cooking.nytimes.com/recipes/8976 (may not work)