3 Tbsp. Veg oil
1 cup diced onion
4 cloves garlic, minced
1 Tbsp. chili powder
4 shakes Tabasco or 1 tsp. milder chipotle sauce
1 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. salt
Heat in fry pan till onions are soft.
3 cups julienned zucchini (1 1/2 baby zukes)
1 whole tomato, diced
2 cups black beans (2 tins, rinsed)
1 block tofu, frozen, defrosted, pressed, diced
Heat until hot,
1/4 cup balsamic vinegar, toss.
Heat 1/4 cup oil in another fry pan, medium heat.
Fold one scoop of mix into a tortilla wrap, place fold side down in the hot oil, brown and flip carefully, brown other side. Add more oil as necessary. Serve hot.
Serve with side dishes like guacamole, Mexican rice, salsa.
We found this a bit hot with the Tabasco and will try chipotle sauce next time.
(Thanks to 'eat, drink & be vegan' for the original unaltered recipe!)