Saturday, February 26, 2011

Burrito Crisps

When we first became vegans there weren't any good vegan cheeses that my family knew about. In fact, I'm pretty sure there weren't any that were completely vegan at all. So going vegan meant no more quesadillas, not even fake ones, which I'm sure you can imagine was devastating for my little 10-year-old self. But being the creative people that they are, my parents came up with burrito crisps. You can argue with the name if you want and say it doesn't make sense, but that's what they were called when I was a kid, so that's what they're called now. They were basically bean burritos, but flat, and pan fried.

I've recently rediscovered this childhood favorite and have shared the deliciousness with my boyfriend and even reminded Little E about them, because apparently she forgot about all the times we bonded over our burrito crisps. Except now, I add some Daiya soy mozzarella or cheddar, tomatoes, and of course, La Victoria hot sauce. They are super fast to make and even more delicious.

Burrito Crisps


4 flour tortillas
1/2-1 can of refried beans
1 tomato, sliced
1-2 tablespoons of La Victoria hot sauce
1-2 tablespoons of Daiya faux mozzarella or cheddar cheese
salt and pepper to taste 


Lay one tortilla flat and spread evenly with refried beans. Place half of the slices of tomatoes over the beans and lightly salt and pepper. Pour half of the La Victoria hot sauce and sprinkle half of the soy cheese. Cover everything with another tortilla making a sort of tortilla sandwich. Repeat with the other two tortillas.

On a medium to large non-stick frying pan, over medium heat, place one of the tortilla sandwiches. Let it cook until the tortilla starts to turn golden brown. Then flip the tortilla and let the other side cook until golden brown, then remove from heat. Repeat with the other tortilla sandwich.

Serve with more La Victoria hot sauce.

Makes 2-4 servings.


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