Ingredients

• 1 red onion, diced
• 3 cloves garlic, minced
• 1 roma tomato, diced
• 1 jalapeño, diced
• 1 cup frozen corn
• 1 block extra-firm tofu, grated
• 15 oz black beans, drained and rinsed
• 1 cup vegan yoghurt, unsweetened
• 1 lime, juiced
• ½ cup salsa
• 12 small corn tortillas

Instructions

1. Preheat oven to 220 °C.
2. Sauté onion and garlic over medium heat until translucent.
3. Add tomato, jalapeño, corn, tofu, beans and spices. Cook 5 minutes.
4. Stir in vegan yoghurt, lime juice and salsa.
5. Divide filling into tortillas and roll tightly.
6. Bake 12–15 minutes until browned.