by Donnalee Curry, CA Directions: On a grilled organic corn tortilla, layer it with warm cooked seasoned pinto beans slightly mashed, season top of beans with salsa and then top with sauteed 1/2 cup cabbage, 1 carrot sliced thin diagonally,1/2 cup cut bite size zucchini or other squash and some broccoli sprigs with 1/4 sliced red onion. Mound cooked al dente veggies on top of beans and season again with salsa. Bake 350 oven for 1/2 hr. Top with "tofutti" sour cream and sliced green onions with sliced avos surrounding the top mound of sr. cream!
//cdn.shopify.com/s/files/1/2016/2681/t/40/assets/favicon-dark.webp?v=9952303685507356366//cdn.shopify.com/s/files/1/2016/2681/t/40/assets/option-a.js?45005//cdn.shopify.com/s/files/1/2016/2681/t/40/assets/option-b.js?45005Back to top