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Burritos
- 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.
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