Spring Pinto Bean Wrap

1 lb. tofu, frozen, thawed, pressed, & torn

2 T. each: soy sauce & peanut butter

1 T. white wine vinegar

2 c. cooked pinto beans, drained

6 Tortilla Wraps

(Soy) Cheese to everyone’s liking

Squeeze soy sauce, peanut butter, & vinegar mixture into tofu pieces. Brown in a non-stick skillet over medium heat. Toss in pinto beans & heat. Spoon into wraps, top with cheese, corn & coconut salsa & roll up. Heat in skillet to melt cheese.