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