Heat oil in a medium skillet and sauté the garlic and onions for 2 to 3 minutes. Add the mushrooms and peppers. Sauté for 5 minutes. Add the rice and beans. Mix together with the vegetables and sauté 2 to 3 minutes. Set aside.
To make the tofu sour cream, place the tofu, lemon juice, rice vinegar, ume plum vinegar, chives and water in a blender. Puree until smooth and creamy.
Heat up a cast iron skillet over a medium flame. Warm each tortilla for 1 minute or so on each side or until thoroughly heated. You can also heat the tortillas in a covered casserole dish in the oven instead of individually in a skillet.
Spoon the rice, bean and vegetable mixture down the center of each tortilla. Place 1 tablespoon of tofu sour cream on top of the mixture, along with 1 tablespoon of the salsa. Fold the sides of the tortilla over each other to seal. Place on serving plates and top with the remaining salsa, if desired.
8g fat (26% calories from fat),