No, seriously, what do you call it? A veggidilla? A frijolidilla? A soft taco?
This week, we just called it dinner.
The recipe is from 1,000 Vegan Recipes.
First, gaze upon the insane amount of greens you and your taller half will consume in two dinners:
Stuff the filling inside two 10-inch flour (or whole-wheat) tortillas. Fold in half and place them in a large skillet that has been prepared with a little canola oil.
Cook on both sides until all is warmed and slightly crisped. Serves two. I topped mine with a little salsa and several drizzles of Chipotle Tabasco. We ate ours with Apple Arugula Salad, also from 1,000 Vegan Recipes.
For it, all you do is chop half an apple (we used a Fuji) and combine with two cups of arugula, two cups of mixed greens, and half a small red onion, sliced. Top it all with a dressing made of 2 tablespoons white wine vinegar (we used champagne vinegar), 1 tablespoon Dijon, 1 tablespoon minced parsley, 1/3 cup olive oil, and salt and pepper to taste. The dressing makes enough for four servings.
I officially declare the dinner a delicious, quick, easy, vegan success. Two thumbs up for the Cookbook of the Week!