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2 tablespoons unsalted butter, melted and cooled

1 tablespoon garlic powder

1/4 teaspoon ground ginger

1/2 teaspoon crushed coriander

4 small green onions, diced

1 teaspoon chopped cilantro, minced

1 yellow onion, diced

1/2 teaspoon black pepper

fresh thyme leaves, chopped

salt to taste

Yield: about 7-8 small tortillas


In a small saucepan, melt the milk and butter until the milk is melted and whisk in the ginger. Stir in the chopped garlic, black pepper and salt. Add the lime juice and mix well. Cook the tortillas in the warm water until the vegetables are cooked through and lightly browned, about 3-4 minutes.

Put in a mixing bowl, combine with the remaining ingredients and sprinkle the salt to taste and then blend the tortillas in with the vegetable. Enjoy with your favorite side of lime juice and your friends and family!


This vegan recipe is inspired by Tuscany, a California native. This tortilla is not only a popular vegan comfort food, but also a popular home remedy to treat allergies.