handful fresh kale
4-5 pieces grilled zucchini, eggplant, and yellow squash*
handful onion, chopped
sea salt and pepper
drizzle extra virgin olive oil
1/4 c. rice vegan cheese
Layer veggies with tortillas, kale, and rice cheese. Pan fry or microwave (or grill) for 2-3 minutes or until cheese is melted and eggplant is warm. This is a great use for leftover veggies and is quick.
*I used leftovers from the Grilled Seasonal Summer Vegetables.