- 1 tuna can in water La Sirena
- 4 flour tortillas
- 1 red pepper
- 1 yelow pepper
- 1/2 onion
- 1 table spoon of vegetable oil
- 1 cup of mexican cheese
- A cup of spinach
Coat pan with oil and heat before placing tortilla in to a pan.
Heat olive oil in a large skillet; add onions and pepper strips. Season with salt and cook for 3 to 4 minutes, or until tender.
Place each tortilla in a non-stick pan on medium heat for 30 seconds or until tortilla begins to puff.
Top one tortilla with cheese, ½ can of La Sirena tuna, 1 cup of shredded cheese and half of the peppers and onions and a cup of spinach. Top it with another tortilla. Cook on a griddle over medium heat for 1-2 minutes on each side or until cheese is melted. Repeat it with the other 2 tortillas. Cut into wedges. Serve with salsa and sour cream if desired.