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- 4 flour tortillas (10 inch or 25 cm)
- 1 red pepper, chopped
- 1 shallot, chopped
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 tbsp (30 ml) vegetable oil
- 2 cups (480 ml) black beans, drained and rinsed
- 1 tsp (5 ml) salt
- 2 tbsp (30 ml) Tofutti Better than Cream Cheese
- 2 tbsp (30 ml) fresh cilantro, chopped
- 2 tbsp (30 ml) salsa
- Guacamole

Wrap the tortillas in aluminum foil and place in the oven to warm.

Sauté the red pepper, shallot, onion and jalapeno in vegetable oil over a medium heat for 3 to 4 minutes. Add the black beans and salt and continue to heat for another 3 minutes.

Stir in the Tofutti Better than Cream Cheese.
Place 1/4 of the mixture on each tortilla and top with cilantro and salsa. Roll from one side, tuck in the "ends" and continue to roll. Serve immediately with guacamole.

Serves 2.