Toss Nature’s Slices in adobo sauce, set aside.
Lay tortillas out flat.
Sprinkle about 1 tablespoon of cheese on one half of each tortilla.
Spread Pico de Gallo over cheese.
Spread black beans over Pico de Gallo.
Spread Nature’s Slices over black beans.
Sprinkle remaining cheese evenly on slices.
Sprinkle with chopped green onion.
Fold over and press down slightly.
Heat slowly in a skillet until cheese is melted and tortilla is crisp. Raise heat, flip, and brown the other side.
Remove and hold uncovered in warm oven. Repeat with remaining tortillas. Let tortillas cool slightly, slice each into 2 or 4 triangles. Serve with salsa and sour cream. Enjoy!