6 corn tortillas
2 cans (15 ounces each) refried beans (make sure they are lard-free)
2 medium tomates, chopped
1/2 cup salsa
1 teaspoon each: oregano, cumin, chili pepper
1/2 teaspoon each: salt, pepper, garlic powder
about 2 cups fresh, chopped spinach or lettuce
handful of fresh parsley or cilantro, chopped
2 green onions, chopped
olive oil for frying
1/4 cup water
optional toppings: vegan cheese, hot sauce, olives, avocado, etc.
1. Cook the tortillas. For frying, heat about 1/2 cup olive oil in a small pan at medium high. Slip in one tortilla at a time. Flip with tongs when the tortilla bubbles. Remove when crispy and pat with a paper towel to remove excess oil.
2. For baking, (more crunchy than crispy and doesn't require any oil) put all 6 tortillas on a cookie sheet and bake at 400 degrees F., checking and flipping every few minutes until they are crisp but not browned.
3. While tortillas are crisping, cook the beans. Scoop them into a pot and stir in the salsa, all the dry seasonings, and 1/4 cup water. Stir well until creamy. Let them bubble gently while you are chopping the vegetables.
4. Stir chopped tomatoes with the parsley/cilantro and green onion. When everything is done, pile the spinach, beans, (if you are using vegan cheese put it on the beans so it melts) and tomato mix, top with hot sauce, olives, avocado, or whatever you like!
Source of recipe: I made it up.