1/2 portobello mushroom, chopped small
2 tablespoons onion, chopped
1 tablespoon olive oil
2 tablespoons marinated artichokes, chopped
10 to 20 black olives, sliced
1 cup vegan cheese, shredded, divided
1 tortilla (I like spinach tortillas)
1. Saute the onions and mushrooms in a little olive oil until the onions are translucent.
2. Add the artichokes and olives and saute until tender. Transfer the veggies into a bowl and set aside.
3. In the same skillet, place the tortilla. Sprinkle 1/2 the vegan cheese onto 1/2 the tortilla, add the veggies and then sprinkle the rest of the vegan cheese on top.
4. Fold the tortilla in half. Cook in the pan for about 3 minutes, flip over and cook the other side for 3 more minutes. Enjoy!
Source of recipe: I came up with this recipe during one of those late night munchies attacks.