Serves 4
8 Flour Tortillas
Non dairy sour cream
1/4 Habanero pepper diced
1/4 jalapeno pepper diced
1/4 Ricotillo Chile pepper diced
1/2 brick of soy Tempeh sliced thin
1 Can Refried beans
1 scallion (green onion) onion chopped
Veggie shreds cheddar flavor vegan cheese
1/4 of a tomato
1 leaf romaine lettuce
A pinch of kosher salt
A pinch pepper
A pinch of chili powder
1 tablespoon margarine (non dairy)
1 tablespoon olive oil
Heat olive oil in small skillet add tempeh slices, peppers (leave a small amount aside for topping), and 3/4 of the sliced scallion, (save rest for topping) (this is for heat lovers please use red green and orange bell peppers for children in place of the hot peppers) add salt, pepper and chili powder to tempeh and peppers fry over med heat smashing the temping up to resemble crumbles fry this mixture until golden brown. While that frying heat the margarine in med size fry pan till sizzling and place one tortilla in pan till bubbly then flip so both sides are golden brown, remove from heat. Add more margarine to pan if needed and repeat this with a second tortilla. While second tortilla is frying scoop a spoonful of refried beans and spread onto first tortilla then add some of the tempeh mixture, veggie shreds, and top with second crispy golden brown tortilla. Top second tortilla with diced tomato, chopped romaine lettuce, salsa, sour cream, cheese shreds and just a little scallion, and a little of each diced pepper. You can make as many of these as you would like just repeat process. You can serve this with Mexican rice or just slice it into quarters and make it a fun Mexican pizza for the kids
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