Mini Veggie Tlayudas

• 1 cup hulled pumpkin seeds (pepitas)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 garlic clove, minced
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup thinly sliced cabbage
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 6 (6-in.) corn tortillas
• 1 1/2 cups refried black beans (such as Amy's Vegetarian)
• 4 ounces Oaxaca cheese or part-skim mozzarella cheese, shredded (about 1 cup)
• Cooking spray
• 1 cup sliced tomatoes
• 1 large avocado, thinly sliced

1. Preheat grill to low.
2. Heat a small skillet over low heat. Add seeds to pan; toast seeds 3 minutes or until lightly brown, stirring frequently. Place in a mini food processor or spice grinder; process until a coarse paste forms.
3. Heat a medium skillet over medium-high heat. Add oil; swirl to coat. Add ground pumpkin seeds, cumin, and garlic; cook 3 minutes or until fragrant. Stir in salt and pepper.
4. Combine cabbage, cilantro, and juice in a medium bowl; toss well.
5. Arrange tortillas in a single layer on a foil-lined baking sheet. Place pan on grill; grill until tortillas start to crisp, about 3 minutes.
6. Divide pumpkin seed paste evenly among tortillas, spreading to an even layer. Spoon about 1/4 cup refried beans over each tortilla. Top each tortilla with about 2 1/2 tablespoons cheese. Place tortillas on grill rack coated with cooking spray; grill 5 minutes or until cheese melts and edges of tortillas become crisp and browned.
7. Top with slaw, tomato, and avocado slices.

pumpkin seeds, olive oil, ground cumin, garlic, salt, freshly ground black pepper, cabbage, fresh cilantro, lime juice, corn tortillas, black beans, oaxaca cheese, cooking spray, tomatoes, avocado

Taken from www.myrecipes.com/recipe/mini-veggie-tlayudas (may not work)