Ingredients
Ingredients (use vegan versions):
- 1 cup sliced onion
- 1 teaspoon minced garlic
- 1 jalapeno chili, minced
- 1 teaspoon ground cumin
- 15 oz can black beans (drained)
- 15 oz can pinto beans (drained)
- 1 cup chopped tomato
- cilantro to taste
- salt and pepper to taste
- 12 tortillas
- vegan cheese (I recommend cheddar), shredded
- salsa
- vegan sour cream
Preheat oven to 450.
Spray skillet with cooking spray; heat up to medium. Sauté onion, garlic, jalapeno, and cumin until crisp-tender, about 5 minutes.
Add beans to skillet and mix. Then add the tomato and cilantro into the skillet and stir around, cooking for about 1 to 2 minutes.
Spoon a nice helping of the mixture onto each tortilla. Then add the vegan cheese. Fold them over and spray both sides with cooking spray.
Bake on cookie sheet at 450 for about 5 to 7 minutes or until a little brown. Then serve with salsa and vegan sour cream!
Serves: A lot!
Preparation time: 20 min. or so