Ingredients:
1-2 tbsp of olive oil
1/2 of a yellow onion, chopped
1 garlic clove, minced
1 (10 ounce) pack of baby bella mushrooms, sliced
1 can of artichoke hearts, quartered
1 tbsp dried oregano
1 tbsp dried basil
1 tsp of garlic powder
kosher salt, to taste
4 flour tortillas
1/2 cup pepperjack shredded Daiya cheese
Directions:
1. In a medium sauce pan heat the olive oil and add the garlic and onions. Cook until onions are soft and fragrant, about 5 minutes. Add the mushrooms, and seasonings cook for about 3-5 minutes, stirring continually, then add the artichoke hearts, cook another 5-7 minutes and turn heat to low.
2. Spray a smaller sauce pan with oil and place one tortilla flat down on the bottom of the pan. Fill one half of the tortilla with cheese, then top with the mushroom, artichoke mixture. Allow to cook until the tortilla starts to toast up a bit, then fold it half. Once you like the crispness of the tortilla remove from heat and serve. Do the same thing with the rest of the tortillas.
mightyvegan.com
1-2 tbsp of olive oil
1/2 of a yellow onion, chopped
1 garlic clove, minced
1 (10 ounce) pack of baby bella mushrooms, sliced
1 can of artichoke hearts, quartered
1 tbsp dried oregano
1 tbsp dried basil
1 tsp of garlic powder
kosher salt, to taste
4 flour tortillas
1/2 cup pepperjack shredded Daiya cheese
Directions:
1. In a medium sauce pan heat the olive oil and add the garlic and onions. Cook until onions are soft and fragrant, about 5 minutes. Add the mushrooms, and seasonings cook for about 3-5 minutes, stirring continually, then add the artichoke hearts, cook another 5-7 minutes and turn heat to low.
2. Spray a smaller sauce pan with oil and place one tortilla flat down on the bottom of the pan. Fill one half of the tortilla with cheese, then top with the mushroom, artichoke mixture. Allow to cook until the tortilla starts to toast up a bit, then fold it half. Once you like the crispness of the tortilla remove from heat and serve. Do the same thing with the rest of the tortillas.
mightyvegan.com
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