20 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
2 whole wheat tortillas
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup Black Oil Sunflower microgreens
1/4 cup black beans, rinsed and drained
1/4 teaspoon cumin
1 tablespoon olive oil
Salsa for serving
Heat olive oil in a skillet over medium heat, then place one tortilla in the skillet.
Sprinkle half of the shredded cheese, black beans, and sunflower microgreens on top of the tortilla.
Cover with the second tortilla and cook until golden brown, about 3-4 minutes per side.
Remove from the skillet, slice into wedges, and serve with salsa on the side.
Delight in the cheesy goodness and the nutritious crunch of sunflower microgreens!
