Black Bean Tortilla Roll-Ups This recipe was shared with us by Ethard Van Stee. 1 15-oz. can black beans (do not drain) 1/4 Cup PENZEYS AIR-DRIED SHALLOTS (small palmful) 2 TB. CILANTRO 1-2 TB. lime juice (juice of 1 lime) 1 Cup crumbled cheese (queso fresco, farmer) or ricotta 1 tsp. ADOBO SEASONING 1/4 tsp. CAYENNE or CRUSHED RED PEPPERS (optional) 1/4-1/2 tsp. salt (optional; Ethard does not use any) 1/4 Cup small diced tomato (or 2 TB. dehydrated diced tomato) 8-12 flour tortillas

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