4.5/5
(4 Votes)
Ingredients
- 1 cup sliced onion
- 1 tsp minced garlic
- 1 jalapeno chili pepper, minced
- 1 tsp ground cumin
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can pinto beans, drained
- 1 cup chopped tomato
- Cilantro, to taste
- Salt, to taste
- Pepper, to taste
- 12 tortillas
- Vegan cheese (I recommend cheddar), shredded
- Salsa
- Vegan sour cream
Preparation
Step 1
Preheat oven to 450 F.
Spray skillet with cooking spray; heat up to medium. Saute 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 F for about 5 to 7 minutes or until a little brown. Then serve with salsa and vegan sour cream.