Black Bean Burritos
My favorite dish, veganized when I realized the Tofutti cream cheese in my fridge would make an excellent creamy substitute for the Monterey Jack cheese in the original recipe. Tip: I double the amount of sauce, to have plenty to cover the top, and mix the extra with rice for a quick Mexican rice!

Sauce:
1 15 oz. can tomatoes, chopped
1/4 cup chopped onion
1 jalapeno, minced
1/4 cup cilantro leaves

Mix together in food processor and whiz until blended. Reserve.

6-8 flour tortillas
2 cups cooked black beans
1/4 cup chopped red onion
12 tablespoons, in all, soy cream cheese
soy cheeze for topping (optional)


Preheat oven to 350 degrees. Pour half the sauce mixture in a 13 x 9 casserole dish. Heat tortillas until pliable, either over a gas flame or in a saute pan for a few seconds. Fill one tortilla with about 1/4 cup black beans, a tablespoon or so of onion, and approximately 2 tablespoons cream cheese. Roll up and place seam side down in casserole dish. Repeat with the remaining tortillas until dish is full. Cover with remaining sauce, sprinkle with soy cheese if desired and bake 20 minutes in preheated oven. Serve warm.