Soyrizo with Spinach and Corn Tortillas
8 small corn tortilla
1 tablespoon vegan butter
1/2 red onion, chopped
1 pomegranate, peeled and seeds removed
1 pound vegan chorizo (I use Soyrizo)
1 tomato, chopped
3 to 4 cups raw spinach
1 tablespoon wine
1) Preheat oven to 350 degrees Fahrenheit. Place tortillas on cookie sheet and bake for 5 minutes or until crisp,
2) In a frying pan, melt the vegan butter and saute the onion. Once the onion is soft, add the pomegranate seeds and vegan chorizo. Stir, cooking until heated though. Add tomatoes.
3) Place 2 tortillas on plate for each serving. Place a handful of spinach on each tortilla and sprinkle with wine. Place cooked mixture on top and enjoy.
Source of recipe: great dish i threw together