| 19 | 15 | 371 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 6 |
| 1 can (19oz) | Black beans, canned (drained) |
| 3/4 cup | Yoso Plain Unsweetened Coconut Yogurt |
| 3/4 cup | Ricotta cheese, whole milk (Use almond or cashew dairy-free ricotta) |
| 1 cup shredded | Mexican cheese blend (use a vegan "cheese" blend) |
| 1/2 cup | Plum tomatoes (finely diced) |
| 1/2 cup chopped | Green bell pepper (finely) |
| 1 1/2 tsp | Garlic (finely minced) |
| 3 stalk(s) | Green onion (finely sliced) |
| 3/4 cup | Cilantro (coriander) (optional, finely chopped) |
| 2 tsp | Chili powder |
| 1 1/2 tsp | Cumin |
| 1/2 tsp | Paprika, smoked |
| 1/2 tsp | Red pepper flakes (optional) |
| 1/2 tsp | Sea Salt |
| 1/2 tsp | Garlic powder |
| 1/2 tsp | Onion powder |
| 1/2 tsp | Oregano, dried |
| 1/2 tsp | Black pepper |
| 5 medium tortilla(s) | Whole wheat tortilla |
Step 1: Combine the black beans, yogurt, almond/cashew ricotta, Mexican "cheese" blend, plum tomatoes, green pepper, garlic, green onion, cilantro (optional) in a large mixing bowl, stirring until well combined.
Step 2: Sprinkle all of the seasonings over the contents in the large mixing bowl and stir until well combined.
Step 4: Lay flour tortillas down on the work surface and spread about 1/2 cup of the taco mixture evenly over the tortilla, leaving a 1/2 - 1 inch border all around.
Step 5: Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar. For best results, refrigerate for 30 minutes before cutting.
To Cut: Place roll seam side down on cutting board and use a sharp, serrated knife to slice the roll into 6-8 pinwheels.
Step 6: Repeat steps 4 and 5 with the remaining tortillas.
Step 7: Serve cold or warm in a skillet on the stove-top over low-medium heat.
| Grain | 1.2 |
| Meat Alternative | 0.5 |
| Milk Alternative | 0.7 |
| Vegetables | 1.4 |
