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  • ½ tsp. salt

  • 6 oz. Ground Risofu

  • 2 tsp. taco seasoning

  • 2 tbsp. olive or vegetable oil

  • 1 flour tortilla

  • 1 oz. canned black beans

  • 1 oz. canned corn kernels

  • 2 tbsp. salsa

  • ½ oz. shredded lettuce

  • Ranch dressing


  1. In a bowl mix salt, taco seasoning and ground Risofu.

  2. Place 2 tbsp. olive oil in a preheated sauté pan.

  3. Add Risofu, breaking up into crumbles, as you add it to the pan.

  4. Brown well. Take off heat, and set aside.


  1. Take 1 flour tortilla and microwave it for 15 seconds to make it soft.

  2. Place Risofu crumbles down the center of the tortilla. Place 1 oz. of canned black beans on top of the crumbles.

  3. Add 1 oz. canned or roasted fresh corn kernels.

  4. Add 2 tbsp. of salsa and finish with ½ oz. shredded lettuce.

  5. Fold over left and right sides, fold over and roll up. Seal with a little ranch dressing. Serve with ranch dressing.

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