This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
A flavorful skillet dish that cuts down on prep without cutting down the flavor. No need to roll individual tortillas, just cut them up and stir them in with the chicken.
Rolled burritos are so last season. With layers of savory ground beef, gooey cheese and warm tortillas, this stacked bake will be the talk of the table.
