4 cups cut spinach
1 ½ cup zucchini (or any veggie you’d like - asparagus, broccoli, bell pepper, etc)
1 cup cut cherry tomatoes
1¼ tsp dried oregano
½ tsp cumin powder
¾ tsp paprika
¼ tsp asafetida
¼ tsp black pepper
1 tsp salt
¼ cup chopped cilantro
3 tablespoons oil (coconut or olive oil)
1-2 cups vegan cheese (I strongly recommend Field Roast Chao creamy original)
In a pan on medium heat add 1 tablespoon of oil. Once warm, add asafetida, cumin and paprika. Let toast for 30 seconds. Then add cut veggies, oregano and black pepper and mix well. Let the spiced veggies sauté for 3-4 minutes, or until cooked. Then fold in spinach, tomatoes and salt. Mix well and turn off heat.
In a pan on medium heat add some oil and a tortilla. Depending on tortilla size. add ⅓-½ cup of veggies, preferred amount of cheese and cilantro on one side of the tortilla. Fold one side of the tortilla over to cover the veggies and press down slightly. After 3-4 minutes, or once the tortilla is golden and crisp on the bottom, flip over and toast the other side for 3-4 minutes.
Remove from heat and cut in half of thirds. Serve with cut fresh limes and vegan sour cream (I recommend Forager brand)