Ingredients
Recipe by: WFPB Me
__Onion, 1/5 - 1/4 of medium sized, chopped small
__Bell Pepper, 1/2 of a whole or 1/4 of 2, chopped small
__Dark Leafy Green of your choice, 1 big handful or 2-4 stems, chopped small
__Black beans, 1 can (8 oz)
__Avocado, about 1/2 per dilla
__Tortilla of your choice (this recipe can fill 2-3 large tortillas)
__Cumin, medium layer
__Garlic powder or granules, medium layer
__Paprika, light layer
__Oregano, light layer
__Nutritional Yeast, light layer
__Black Pepper, light layer
__Salt, light layer at the end
__Hot sauce, light layer
Plantiful Add-ins
__Carrots or any other veg, chopped small
__Cilantro, 1 handful, chopped small
Measurement Key:
Spoonful = 1 teaspoon (tsp)
Light layer = 1/2 - 1 tablespoon (tbsp)
Medium layer = 1.5 - 2 tablespoons (tbsp)
Heavy layer = 3 - 4 tablespoons (tbsp)
How To
Step 1
Add all chopped veggies {except for greens, beans & avocado} to a pan on medium heat. Let cook for about 5 minutes
Step 2
Add herbs, spices, and greens. Let cook for about 5 more minutes
Step 3
Add beans and smash them with fork or mashing tool. Let cook for about 5 more minutes
Step 4
Remove from heat and set aside. (whatever you don't use, you can put in the fridge and eat another day)
Step 5
Either wipe out and re-use the pan you just used or get a new one. Put on medium heat.
Step 6
Add a dime size drop of oil of your choice and wipe around pan with paper towel. You want a VERY thin layer
Step 7
Add tortilla to pan & cover 1/2 of tortilla with smashed black bean mixture
Step 8
Add Avocado and hot sauce. Let cook for about 3-5 minutes or until tortilla gets slightly brown
Step 9
Carefully fold & close tortilla. Once securely closed, flip and let cook for 1-2 minutes to help seal it together
Step 10
Remove from heat, let cool for a few minutes. Chop in half or in fourths & enjoy!