• 6 ounces firm tofu
• 1 small poblano pepper
• Vegetable oil
• 8-ounce package sliced cremini mushrooms
• 1 teaspoon ground cumin
• ¼ cup dairy sour cream
• 1 cup shredded cheddar and Monterey Jack cheese (4-ounces)
• 8 corn tortillas
• Chopped tomato and green onion (optional)

1.  Drain tofu; cut in cubes. Stem and seed poblano; cut in strips. In skillet heat 1 Tablespoon oil over medium heat. Add tofu, peppers, mushrooms, cumin, and ½ teaspoon salt. Cook 8 to 10 minutes or until mushrooms and peppers are tender, turning occasionally. Stir in sour cream and ½ cup of the cheese.
2. Preheat broiler. Lightly oil a 13-inch-by-9-inch-by-2-inch baking pan, set aside. Wrap tortillas in dampened paper towels and microcook on 100 percent power (high) for 30 seconds or until warm and softened. Spoon mushroom filling into tortillas; fold over and place in prepared pan. Sprinkle with remaining cheese. Broil 4 to 5 inches from heat 1 to 2 minutes, until cheese is melted. Top with tomato and green onion.

Makes 4 servings.