1 cup sliced onion
1 teaspoon minced garlic
1 jalapeno chili, minced
1 teaspoon ground cumin
15 ounce can black beans, drained
15 ounce can pinto beans, drained
1 cup chopped tomato
cilantro to taste
salt and pepper to taste
12 tortillas
vegan cheddar cheese, shredded
salsa
vegan sour cream
Preheat oven to 450F. Spray skillet with cooking spray; heat 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 450F for about 5 to 7 minutes or until a little brown. Then serve with salsa and vegan sour cream. Makes 12.
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