Hippie-Dillas

• 2 Tablespoons Olive Oil
• 2 packages Tempeh (8 Ounces Each)
• 4 whole Sprouted Grain Tortillas
• 1 package Almond Cheese (8 Ounce Package, Shredded)
• 4 ounces, weight Organic Corn Kernels, Drained
• 4- 1/2 ounces, weight Green Onions (White Part Chopped)
• 2 whole Tomatoes, Chopped In Small Pieces
• 6 ounces, weight Tomatillo Salsa
• 2 whole Avocados (Peeled, Pitted And Sliced And Used For Garnish)
• 1 Tablespoon Sour Cream, Optional Garnish
• 1 can Refried Beans (8 Ounce Can), Optional For Serving

1. In a skillet heat up olive oil on medium heat.
2. Cut tempeh into small bite size pieces.
3. Toss into the heated pan and cook for 8 minutes or until golden brown, stirring a couple of times so that all sides are browned.
4. Remove from heat and set aside.
5. Then heat up one tortilla (you can do this in a dry skillet over medium heat, heating only until the tortilla is softened).
6. Spread half of the almond cheese onto the top of the tortilla along with half of the corn, green onions, tomatoes and tomatillo salsa.
7. Place another tortilla on top.
8. Cook on the skillet over medium heat, heating the first side for about 2 minutes.
9. Then flip over and cook on the other side.
10. Once done remove it from the heat and repeat with the remaining tortillas and filling.
11. To serve cut each quesadilla into 4 pieces, add avocado and sour cream (this will make it not vegan though!)
12. and serve with more tomatillo salsa on the side.
13. Serve with a side of refried beans if desired.

olive oil, grain tortillas, almond cheese, corn, weight green onions, tomatoes, salsa, avocados, sour cream, beans

Taken from tastykitchen.com/recipes/main-courses/hippie-dillas/ (may not work)