| Prep Time | 10 |
| Cook Time | 10 |
| Servings |
|
Ingredients
- 3 sprouted whole grain tortillas
- 3 tbsp Thrive Algae Oil, divided
- 1 cup kale, chopped
- 1 cup mushrooms, sliced
- 1 small tomato, sliced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/4 cup olives, sliced
- 1/4 cup red onion, diced
- 1/4 cup cheddar cheese, shredded
- 1/2 cup mozarella cheese, shredded
Ingredients
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Instructions
- Set oven to broil.
- Place tortillas on a baking sheet and bake for 2 minutes until warm. Remove from oven. Top two tortillas with shredded mozzarella and the other tortilla with shredded cheddar cheese.
- Warm one tablespoon of Thrive Algae Oil in a medium skillet and sauté mushrooms and 1/2 cup kale until cooked. Transfer to a tortilla with mozzarella cheese.
- Warm another tablespoon of Thrive Algae Oil in the skillet and sauté bell peppers, 1/2 cup kale and red onion. Transfer to tortilla with cheddar cheese. Add sliced olives.
- Add tomato slices to the other tortilla with mozzarella cheese.
- Bake all tortillas for 2-5 minutes or until cheese has melted.
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