Serving: 1 portion
1 large flour tortilla bread
1 garlic clove, minced
1/2 small red onion, sliced
1/2 yellow bell pepper, sliced
1/2 cup mushrooms, sliced
1 cup spinach, chopped
2 tbsp. hummus
1/2 tbsp. nutrition yeast
Fresh ground pepper
Warm the oil on a large saucepan over medium heat. Once hot, add the mushrooms, onions, bell pepper and garlic to the pan. Sauté for 5 minutes or until the onions have softened. Next, add the spinach and cook for another minute.
Meanwhile, in small bowl, mix the hummus, nutrition yeast and fresh ground pepper. Set aside.
Transfer the vegetable mixture into a bowl.
In the same skillet, spread the oil evenly in a very thin layer on the surface.
Place tortilla in the heated skillet and brown on one side for a few minutes.
Flip the tortilla over and spread 2 tablespoons hummus onto tortilla bread. Add the cooked vegetables and other toppings to the browned side.
When both sides are lightly brown (be careful not to burn) cut into slices and serves.