Ingredients

How to make it

  • 1. In a medium-sized skillet spray with a little PAM and pour olive oil and set over medium-high flame. Add cumin seeds and toast for 30 seconds or so then add onions and garlic. Saute for about 2 minutes, then add the bell peppers. Add all the seasonings, including salt and pepper. Saute for about 5-6 minutes because the vegetables should be soft and flavored well. Taste for salt and seasonings.
  • 2. While the vegetables are cooking, use the cookie cutter to cut out round tortilla disks. 3-4 large tortillas should make about 30-32 disks. Place on a baking sheet in a toaster oven, and toast for about 5 minutes, just until they’re slightly golden color and crispy.
  • 3. To assemble, place a layer of crispy tortilla disks on a serving dish and pile about 1-2 tbsp of bean mixture. Spread evenly, but not too much near the edge of the disk. Top with about 1 tbsp vegetable mixture and cheese (more or less depending on how much you like!).
  • Place another disk on top and press down slightly- you don’t want the mixture to be oozing out! Drizzle on avocado-jalapeno crema and garnish with chopped tomatoes, cilantro and lemon peel. To add a festive and more green touch, I sliced fresh jalapenos and layered them on the serving dish- just in case anyone wants an extra spicy kick!

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