I like to make mine with:
fajita-sized tortilla (so not as many calories as regular-sized)
black beans
Savoy cabbage (healthier than the usual iceberg lettuce)
pico de gallo (with tomato, onion, and cilantro)
chopped avocado
diced serrano chili peppers (or jalapeno if you find the serrano too hot!)
So Delicious vegan cheddar-style cheese shreds
topped with a wallop of Tofutti sour cream!
Finding a good plant-based sour cream was one of the most challenging aspects of becoming vegan to me. I grew up on Mexican food, so it will always be my favorite comfort food. And sour cream and guacamole were just fundamental toppings to me. So, I was beyond happy to find a dairy-free sour cream made by Tofutti. It’s thicker than regular sour cream, but otherwise tastes exactly the same. Thank you, Tofutti! And thank you to Whole Foods for carrying it 🙂