This versatile meal can be made with so many different fillings – use peppers, cauliflower, lentils, grated carrots, tofu cubes etc etc etc. .
2 veggie dogs, sliced (I slice in half first so it’s not a choking hazard)
1 cup small broccoli florets
1 sweet potato, chopped into small cubes
1-2 tbsp taco seasoning
2-3 tbsp extra virgin olive oil
4 tortillas (can use GF)
Grated mozzarella and/or cheddar cheese
Chickpeas .
Preheat oven to 400°F
Place hot dogs, broccoli and sweet potato on greased baking sheet. Toss with olive oil and taco seasoning.
Bake for 20 minutes.
Spoon some mixture, cheese and chickpeas into half of tortilla, fold over and pan fry until lightly browned and then flip. Cut into triangles.
Enjoy with salsa or sour cream.
Erin Eats 