4 large spinach flour tortillas (the green color makes the perfect tree)
1.5 cups shredded Monterey Jack or mild cheddar cheese
1/2 cup red bell pepper, finely diced
1/2 cup yellow bell pepper, finely diced
1/4 cup canned black beans, rinsed and drained
8 pretzel sticks
1 tablespoon butter or vegetable oil for the pan
1/4 cup sour cream for decorating
1 teaspoon mild chili powder
Instructions
Start by dicing your red and yellow bell peppers into very small pieces so they resemble tiny ornaments. If you are using black beans or other proteins, ensure they are dry and ready to go. Lay out your spinach tortillas and lightly sprinkle one half of each with a layer of cheese, a pinch of chili powder, and a few of the diced peppers.
Fold each tortilla in half to create a semi-circle. Heat a large non-stick skillet over medium-low heat and add a small amount of butter or oil. Placing the heat too high will brown the green tortillas too much, so keep it low to preserve that vibrant holiday color.
Place one or two folded tortillas into the skillet at a time. Cook for about 2 to 3 minutes on each side, or until the cheese is fully melted and the tortilla is slightly crisp but still green. Remove from the pan and let them rest for one minute before cutting.
Using a sharp knife or a pizza cutter, cut each semi-circle into three or four narrow wedges. These triangles will serve as your tree branches. If you want a more tiered look, you can stack three different sized triangles on top of each other, but simple wedges work beautifully for a large crowd.
Arrange the triangles on a serving platter. Slide a pretzel stick into the bottom of each cheese-filled wedge to act as the trunk. Use a small spoon or a piping bag to drizzle thin lines of sour cream across the trees like tinsel, then dot the remaining colorful pepper bits on top as ornaments.
