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© Meredith Corporation. All rights reserved. Used with permission.
For sauce, in a small bowl combine orange juice, cilantro, lime peel, lime juice, jalapeño pepper, garlic, cornstarch, salt, and black pepper. Set aside.
In a large nonstick skillet heat oil over medium-high heat. Add sweet pepper strips; cook and stir until crisp-tender. Remove sweet pepper strips.
Add soy protein crumbles to skillet. Cook, stirring occasionally, for 3 to 4 minutes or until heated through. Stir in corn. Stir sauce; add to skillet. Cook and stir until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Return sweet pepper strips to skillet; stir to combine.
Wrap tortillas in microwave-safe paper towels. Microwave on 100-percent power (high) for 45 to 60 seconds or until warm. Divide the pepper mixture among tortillas and top with sour cream. Fold the tortillas over the filling.