I found three vegetarian products in the food store that I wanted to try in a vegetarian dish. The first being Tofutti Sour Supreme which is a sour cream alternative. Next was Veggie Shreds Cheese(Parmesan, Mozzarella & Romano blend) from Galaxy Foods and finally Brown Rice Tortillas from Food for Life. With these three vegetarian products to try I decided to make black bean tortilla roll ups.
The Parmesan, Mozzarella & Romano blend isn’t necessarily the right choice for black bean roll ups I still wanted to try it. Here are a few photographs of the steps I took to make my first Black Bean Tortilla Roll Ups! I think next time adding some diced red pepper and maybe a little green pepper would taste great! This is a dish I’ll experiment with in the future! Enjoy and spice it up to your liking!
- 1 16 oz Can of Black Beans, drained and rinsed
- 1 10 oz Can of Corn, drained
- ½ Onion, diced
- 2 Cups Spring Mix or use your favorite lettuce/greens
- 1 Diced Tomato
- ¾ Cup of Tofutti Sour Supreme
- Veggie Shreds Cheese
- Brown Rice Tortillas
- 1 Packet of Taco Seasoning
- Dice onion and add to heated skillet, I do not use oil
- As onions heat, open and drain the cans of black beans and corn
- Rinse black beans
- Dice tomato
- Add black beans and corn to onions and heat mixture
- Add taco seasoning, mix well
- Set aside the beans, corns and onions mixture to slightly cool
- Heat tortilla until warm and easy to wrap
- Add Sour Supreme to bean, corn and onion mixture(as I did) or set aside
- Add bean, corn and onion mixture to warm tortilla
- Top with spring mix(or lettuce) and Sour Supreme(if not added before) and diced tomatoes
- Roll up and enjoy
- Roll up stuffed tortilla, top with Veggie Shreds and heat in oven for a few minutes until cheese is melted on top