I would call this more like a taco salad. The recipe called for tofu cream but I went ahead and used my left over pinto beans as the spread instead. I refried the beans to make a smooth paste, spread it on the sprouted whole grain tortilla that i toasted under the broiler, and topped that with stir fried shiitake mushrooms, porcini mushrooms, and button mushrooms. To tie it all together I added chopped up cabbage on top. This makes for a great appetizer as well.
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