Ingredients

The following ingredients have 2 Servings
  • 2 to 3 tortillas (8-inch)
  • 3 tablespoons corn
  • 3 tablespoons tomatoes
  • 3 tablespoons black beans
  • 1 tablespoon salsa
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 cup regular or vegan shredded cheese
  • 2 tablespoons regular or vegan greek yogurt + 1/4 teaspoon garlic powder (mix together)
  • 1 cup avocado
  • 1 tablespoon lime juice
  • 1/4 cup cilantro
  • 1/4 teaspoon salt

Instruction

  • Preheat a greased panini machine, or a indoor grill or even a large pan to medium heat.
  • In a bowl, mix the corn, tomatoes, black beans, parsley, cumin, and chili powder. Add the salsa and mix to combine.
  • On one of the tortillas, spread the entire greek yogurt and garlic powder mixture.
  • Add the black bean mixture to the top of the tortilla. Spread the cheese on top and top with the other tortilla.
  • Place on the heated machine to grill until crispy, about 3 minutes, and then flip. NOTE: If you're having trouble flipping, you can slide it on to a plate then flip it in the plate then place it back onto the machine. Alternatively, you can use a tortilla wrap twice the size and just fold in half for a top and bottom.
  • When crispy, remove from the machine and place onto a plate. Cut into four equal pieces and top with Avocado Cilantro Cream Sauce.