You may substitute an equal amount of just about any cooked meat for the sausage in this recipe. Try leftover roasted chicken or pork loin.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees. Divide the vegetables evenly over half of each tortilla; layer with sausage slices, and sprinkle with cheese. Fold and press to seal edges. Brush with olive oil; transfer to two rimmed baking sheets.

    Advertisement
  • Bake, rotating sheets halfway through, until cheese has melted and tortillas are golden brown, about 15 minutes. Slice into wedges, and serve topped with sour cream, and, if desired, salsa.

Cook's Notes

To make the tortillas easier to work with, hold them directly over a gas flame using tongs until heated through, about 5 seconds per tortilla (or use the microwave).

Reviews (1)

5 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
06/02/2012
My husband and I loved this, and I especially loved that the roasted sweet potatoes and mushrooms were already cooked from the night before, which made this super easy for a weeknight. I used Aidell's jalapeno mango chicken sausage, which made an interesting flavor.