Instructions:
1. Heat oil in a skillet.
2. Cut the onion and green pepper into strips and cook the onion in oil until it begins turning translucent, about 3 minutes.
3. Add bell pepper. Cook 3 to 5 minutes, or until both bell pepper and onion are soft.
4. Meanwhile, spread tomato paste onto tortillas, dividing evenly. Cover with cheese you have shredded in camp.
5. Add oregano, basil, and garlic salt.
6. Top with slices of (optional) pepperoni and cooked onions and cooked peppers.
7. Fold each in half. Re-oil skillet and cook each pizzadilla on medium-low heat until both sides are golden brown (3 or 4 minutes).
8. To make Tortilla Soup: Stir 1 part dry soup mix with 1.67 parts water. Bring to boil and simmer 3 minutes, stirring.
Note:
- Make gluten free with gluten free tortillas.
- Make vegetarian by removing meat,
-Make vegan by removing meat, use vegan cheese and vegan tortillas.
-