I couldn’t come back with a wimpy tortilla after all this time away. So there!
We start with a Trader Joe’s Brown Rice Tortilla (toaster oven crisped so it’s like a tostada only bigger) and then just keep adding on: homemade jalapeno garlic hummus (I’ve been making lots of tasty hummus-so easy and saves $$ over store bought), onion, fancy salad mix (broccoli, brussel sprouts, cabbage, kale, chicory), plus more broccoli, carrots, avocado, sugar plum tomatoes, homemade crispy seitan (see the brown cubes? Click here for the recipe I used-baked version using veggie broth instead of water), spicy toasted butternut squash seeds (I made these the other day–never waste any part of the vegetable!), nutritional yeast (just a tiny sprinkle) and a few dashes of Tabasco sauce (not my usual, I know!).
What’s in your refrigerator or pantry that you can put on/in a tortilla?
Healthy Hypocrite Tip: Did you know that 1 pound of dry garbanzo beans (aka: chick peas) is equal to 3, 15 oz. cans? I purchased 1 pound of dried garbanzos for $1. Typically, a 15 oz. can runs $1 or more. Making the beans is very easy. All you need to do is sort through them to remove any stones or discolored beans, rinse and then soak them overnight (8 hours). I usually just put them into my slow cooker pot to soak and then rinse after 8 hours, add fresh water and then slow cook for a few hours or until done. You can add a little salt if you’d like. Oh, and one serving (1/4 cup dry) has 10 grams of (awesome plant) protein, no fat, 9 grams of fiber and 15% (DV) of iron. Not too shabby!