A nice change of pace. Mexican really is never bad and this one is just right for almost any occasion. Enjoy! Ingredients: olive oil, as needed 1 (12 ounce) package frozen crumbles or spicy bean veggie burgers, sliced 1 (15 ounce) can black beans, drained and rinsed 1 red, green or orange bell pepper, sliced 1 onion, sliced 1 (15 ounce) can diced tomatoes or fresh tomatoes, diced 1 (4 ounce) can chilies (or fresh) cumin, to taste garlic, to taste cayenne pepper, to taste chili pepper, to taste nonstick spray 8 flour tortillas 1 (15 ounce) can refried beans vegan cheddar or Mexican style cheese, to taste Preparation: Preheat oven to 350 degrees Fahrenheit. In a sauce pan, drizzle enough olive oil to lightly coat pan. Add the crumbles, black beans, peppers and onions. Saute until onions and peppers are soft. Add the tomatoes and chilies. Season to taste with cumin, garlic, cayenne and chili. Turn heat to low, cover and let the flavors blend. While mixture is simmering, take a cookie sheet, spray with nonstick cooking spray. Lay tortillas out on sheet and spread a layer of refried beans on tortillas. Spoon even amounts of mixture onto each tortilla. Top with cheese. Bake for 20 minutes or until tortillas are crispy. Top with guacamole, salsa or vegan sour cream. BM
