If you are gluten intolerant, this recipe using corn tortillas is an excellent option!
Ingredients
Small/medium corn tortillas, about 12
Water
A little oil to heat and soften
For the filling you can use one, two, or the desired combination of any of these ingredients, or ingredients of your choice:
Grated vegan cheese
Cooked shelled corn
black olives
Cooked black beans
Red or green bell pepper in small cubes
small diced tomato
Mushrooms
Preparation
Heat a medium nonstick skillet where the tortillas fit flat.
In a wide deep plate, place some water. This will serve to submerge the tortillas one by one, wetting them on both sides. As you get the tortilla wet, immediately place it on the hot skillet (without any oil) and let it heat up slightly until it comes off easily. Flip it over and do the same on the other side.
Place the warm tortillas in a clean kitchen towel and wrap them to keep them warm.
Take one tortilla at a time and fill them with the desired ingredients, roll them up, and place them in the pan with a little oil, making sure that the edge of the tortilla where the edge ends is down to prevent them from unrolling.
Brown below and above until the cheese melts and they are in their rolled-up shape and with a crispy texture.