Vegan Basil and Sun-Dried Tomato Tortilla
Try serving this dairy-free (vegan!) pine nut, basil and sun-dried tomato tortilla as an after-school snack in place of a quesadilla or frozen pizza. It takes just a couple of minutes to prepare, but we bet your kids will gobble it up even faster than you got it to the table!
- 1 package small flour tortillas (the 5-inch tortillas work well)
- 1 jar vegan basil pesto (or make your own with this recipe from the Pure Food cookbook)
- 1 jar sun-dried tomatoes
- 1 package pine nuts (or about 1 cup)
- Olive oil, for drizzling
Spread each tortilla with pesto, top with 3 sun-dried tomatoes and sprinkle with pine nuts. Bake on a cookie sheet for 10 minutes at 350 degrees or until tortilla is crispy. Drizzle with olive oil before serving. Makes up to about 10 mini pizzas.