8 small flour tortillas
1 cup vegan basil pesto (or make your own)
1/2 cup sun-dried tomatoes
1/2 cup pine nuts
olive oil, for garnish
Preheat oven to 400 degrees.
Spread pesto over the tortillas, top with tomatoes, sprinkle on the pine nuts. (We also added mozzarella flavored soy cheese, it was great!)
Bake for 10 minutes or until tortillas are crispy, drizzle with olive oil, if desired, and serve. Yummo!
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