- 1 tablespoon Spectrum® Canola Oil
- 1 onion, chopped
- 1 green pepper, chopped
- 1 (340 gram) package Yves Veggie Cuisine® Mexican Veggie Ground Round
- 1 cup chopped tomato
- 4 (6 inch) flour tortillas
- 4 cups shredded lettuce
- 1 cup grape tomatoes
- 1 carrot, shredded
- 1/2 cup black olives, chopped
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in large skillet. Saute onion and half of green pepper just until soft.
- Add crumbled Yves Veggie Cuisine Mexican Veggie Ground and chopped tomatoes. Heat and stir mixture over medium heat about 3 minutes to blend flavours. Keep warm.
- Wrap tortillas in foil and heat in preheated oven for about 10 minutes.
- Spray 4 small casserole or baking dishes with non-stick spray. Press one tortilla into each dish. Bake tortillas for 15 minutes.
- Divide lettuce among 4 plates, place a tortilla on each plate, spoon Yves Veggie mixture into each shell.
- Top with remaining chopped green pepper, grape tomatoes, carrots and olives.
04/16/2018
recipepes.com
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