This is a recipe for a gluten-free, meat-free, and lactose-free tortillas.
3/4 cup ground beef substitute (Gardein, MorningStar, or whatever brand you prefer)
Shredded cheese substitute (Daiya, GoVeggie or whatever brand you prefer)
1/2 of a freshly diced tomato
1tsp of garlic
Earth Balance organic plant based “butter” spread (or any other brand of butter substitute you prefer that is lactose-free)
2 Mission extra thin yellow corn tortillas (these are small but any corn tortilla brand will do..make sure they are gluten-free)
Put your ground beef substitute, garlic, and diced tomatoes in a medium frying pan. Cook the beef substitute, your garlic, and your diced tomatoes on medium heat until the beef substitute are thawed out and until your tomatoes are warm. Add spices if you desire. When it’s all thawed and warm, put the ground beef, diced tomatoes, and garlic it in a small bowl.
Clean your medium frying pan out (or get a new one out).
Now, put your medium frying pan over medium heat. While heating it up, use your lactose-free “butter substitute” and spread the “butter” on one side of 2 corn tortillas. Place one of your corn tortillas butter side down on the pan.
Now, put a layer of shredded cheese substitute on the corn tortilla. After this put your ground beef, garlic, and diced tomato mixture on the corn tortilla. This is to help the tortilla stick to the cheese and other ingredients.
After this step put another layer of your shredded cheese substitute on top. Put your second corn tortilla on top (butter facing up this time)
In 5 minutes, flip your tortilla. You should take 5 minutes cooking the tortilla on each side. Make sure the tortilla is nice and brown on both sides.
Make two if you’d like (especially if the corn tortillas are small)
-Rebecca Elizabeth A Punk With MS