Red bell pepper - 1/2
Carrot - 1/2 cup, grated
Baby spinach - 1/2 cup (optional)
Mexican cheese blend
Olive oil - as needed
- Chop/grate all the vegetables and saute in olive oil.
- Place the tortilla on a hot girdle.
- Layer with cheese blend, followed by vegetables.
- Top it with another tortilla.
- Carefully turn the tortillas and cook other side until the cheese starts melting.
- Cut them into quarters and serve with sour cream, guacamole and salsa.