This recipe was created by Karen Wiens on 1/30/15.
I originally made these for breakfast, but there’s no reason on earth they couldn’t be lunch or dinner. They’re good eats no matter what time of day or night!
10 minutes to prepare
10 minutes to cook
2 whole wheat flour tortillas
1/2 can vegetarian refried beans
1/4 red bell pepper, sliced thin
1/2 cup corn
1/4 cup fire roasted green chilies, chopped
1/4 cup spinach
1/4 cup vegan pepperjack style shreds
1/4 cup vegan sour cream
Thinly slice your red bell pepper and chop your green chilies if they’re not already. On half of one side of the tortilla, spread a layer of re-fried beans. Add single layers of bell pepper, corn, green chilies, pepperjack shreds and top with spinach. Fold in half and pan heat over med-high until the beans are heated through and the tortilla starts to brown.
Then, flip to let the other side brown.
Carefully remove from heat, pry open and add a layer of sour cream.
Serve with chips and guacamole or your favorite salsa. Makes me hungry just looking at it!
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Karen is from NH and when something is really good, we say it’s “wicked good”. Old habits die hard. You may have noticed we really like Mexican food. And we really like coming up with new salsa recipes. Here is our latest and everyone really seems to love it.