Warm a pan over medium/high heat, add a splash of oil and cook the onion, garlic and chili for about 2 minutes.
Add the vegan ground beef and cook this for 5 minutes.
Add the tomato puree and spices and stir well, cook for 1 minute and taste for salt.
Lay the tortilla on a flat surface, cover half of it with some shreds of vegan cheese, the “ground meat” and more cheese and fold it close.
Warm a pan over medium/low heat and add a gentle splash of oil, place the tortilla, press lightly and cook with a lid until the bottom is brown and crisp.
Flip it, press gently and do the same to the other side without the lid.
Serve it as is or add some cilantro and sauce of choice. I used the blue garlic mayo from the cookbook. Enjoy!