This recipe is: gluten free, corn free, vegan.
1 rice tortilla (I use Food for Life Brown Rice Tortillas)
2 white mushrooms
1/2 mini sweet red pepper
1/2 mini sweet orange pepper
1/4 cup black beans (drained and rinsed if using canned)
1 Tablespoon white onion (finely diced)
Baby spinach leaves
Sauté black beans and mushrooms in a small frying pan on medium to low heat. Add a teaspoon or two of water and cook until beans and mushrooms can be mashed with a fork. Season to taste and set aside.
Prepare the tortilla by mashing and spreading the avocado over the top with a fork until covered. Layer the mushrooms and beans, red and orange pepper, onion, and spinach on top and fold in half. Bake at 400F until tortilla is browned (5-7 minutes per side).
Side Salad Ingredients
1 cup chopped iceberg lettuce
I built the salad by layering alfalfa sprouts and pea shoots over a cup of chopped lettuce. I diced the onions, cucumbers, avocado, and strawberries, and layered those on top of my lettuce bed. I added grape tomatoes and sweet peas, and finished with freshly squeezed lemon juice. I seasoned to taste using dill weed and pepper.
Plate together and enjoy!
To add flavor to my salads, I prefer to use citrus juice (lemon, lime, orange), coconut amino acids, and seasonings (salt, pepper, dill, oregano, and basil all work well in salad).
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