1 cup onion, sliced
1 teaspoon minced garlic
1 jalapeno chili, minced
1 teaspoon ground cumin
1 (15 ounce) can black beans, drained
1 (15 ounce) can pinto beans, drained
1 cup tomato, chopped
1/2 bunch cilantro
salt and pepper, to taste
8 ounces vegan cheddar cheese, shredded
salsa, to serve
vegan sour cream, to serve
1. Preheat oven to 450 degrees F. Spray skillet with cooking spray; heat up to medium. Sauté onion, garlic, jalapeno, and cumin until crisp-tender, about 5 minutes.
2. Add beans to skillet and mix. Add the tomato and cilantro into the skillet and stir around, cooking for about 1 to 2 minutes. Season, to taste
3. 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.
4. Bake on cookie sheet for about 5 to 7 minutes or until a little brown. Serve with salsa and vegan sour cream!