May 7, 2017
Clean-out-the-fridge vegan “crunch wrap supreme”-inspired dinner tonight:
Wheat tortilla spread with refried beans, a scant sprinkle of Daiya Foods Cheddar Style Shreds, and adobo and cumin-spiced potatoes (recipe), topped with a fried corn tortilla and wrapped up snugly :)
Topped with spinach, chopped tomato, red onion, guacamole, sliced mango, cilantro, a few more potatoes, taco sauce, (and pico de gallo, which I forgot to add until after the photo - recipe), with a wedge of lime. See more vegan food pics on my instagram :)
