Loaded Open-Faced ‘Bagel’ with Scallion Vegan Cream Cheese, Tomatoes & Red Onions

SERVINGS: 4 • COOK TIME: 20 MINUTES (10 MINS ACTIVE TIME)

INGREDIENTS

• 4 Everything & More tortillas
• Canola oil spray
• 2 scallions, thinly sliced, about ¼ cup
• 4 ounces whipped vegan cream cheese
• 2 medium tomatoes, sliced
• ½ red onion, thinly sliced
• Sprouts
• Salt
• Pepper

INSTRUCTIONS

Preheat the oven to 350°F. Line a sheet pan with parchment or foil. Arrange the tortillas on the prepared pan and lightly spray or brush with canola oil on each side. Transfer the pan to the oven and bake until the tortillas are crispy, about 15 minutes.

Meanwhile, make the scallion cream cheese: fold the sliced scallions into the cream cheese with a ¼ teaspoon of salt and stir to combine. When the tortillas are ready, spread each one with a dollop of the scallion cream cheese (about 2 tablespoons). Top the cream cheese with the tomato slices and a pinch of red onion. Season with salt and pepper. Sprinkle with sprouts and serve.