Southwestern Tofu Wraps

Delicious and flavorful, and physician-approved! I think this came from the Mayo clinic list of heart-healthy recipes; we made it for the first time last fall with my good friend Liz, who's recently been doing a vegan diet. We added black beans, vegan soy cheese (which was surprisingly good), some green salsa instead of red, and some sour cream.

* 4 tablespoons fresh lime juice
* 1 tablespoon vegetable oil
* 8 ounces firm tofu, drained, patted dry, crumbled
* 1/2 cup chopped red onion
* 1/3 cup chopped fresh cilantro
* 1 garlic clove, minced
* 4 7- to 8-inch-diameter flour tortillas
* 2 cups thinly sliced lettuce leaves
* 1 cup green salsa
* Cheddar cheese
* Light sour cream or nonfat yogurt
* Black beans

Whisk 3 tablespoons lime juice and oil in medium bowl. Add tofu, onion, cilantro and garlic and toss to blend. Season to taste with salt and pepper. Let marinate 20 minutes.

Preheat oven to 350°F. Wrap tortillas in foil. Place in oven until heated through, about 10 minutes (OR, just microwave them). Meanwhile, toss lettuce with 1 tablespoon lime juice in small bowl.

Place 1 tortilla on each of 4 plates. Place layer of lettuce down center of each tortilla. Top with black beans and then tofu mixture, dividing equally. Spoon cheese, salsa and sour cream or nonfat yogurt to taste. Roll up tortillas.