Oozing with vegan cheese, refried beans, and veggies. This satisfying vegan fajita tortilla pocket is an easy-to-make and delicious single-serve recipe.


1 teaspoon olive oil
1/2 cup sliced red onion
1/2 cup sliced bell pepper
1 large flour tortilla
1/2 cup Forager Project vegan queso fresco
1/3 cup vegan refried beans
1 tablespoon chopped iceberg lettuce
1 tablespoon chopped cherry tomatoes


For the fajitas, in a skillet over medium heat, warm oil. Add onion and bell pepper, and sauté for 10 minutes, or until caramelized. Remove from heat and let cool slightly.

Place tortilla on a cutting board. Cut tortilla from center down to bottom edge. Spread queso fresco on left half of tortilla. Spread beans on lower-right quarter. Spread fajitas on upper-right quarter. Spread lettuce and tomatoes on lower-left quarter.

Fold quarter with beans up-and-over quarter with fajitas. Fold again to left over cheese-only quarter. Make one last fold down over lower-left quarter.

Place tortilla pocket back into skillet and turn heat to medium low. Fry each side for about 4 minutes, until queso fresco is melted and tortilla is golden brown and crispy.

Vegan Cheesy Tortilla Wrap


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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