The Common Ground ~ Spring Pinto Bean Wrap

Recipes to enjoy year round!

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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.

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