Actual Veggies®️ Rainbow Crunchadillas

Heat 1 tsp olive oil in large nonstick skillet over medium heat. Cook carrots until browned and tender, 8 to 12 minutes. Stir in just half the garlic, just 1/2 tsp thyme, pistachios, and a pinch of salt and pepper. Continue to cook until nuts are toasted, 2 to 3 minutes. Transfer to plate and set aside. Wipe skillet clean and set aside for step 3.

Meanwhile, combine remaining garlic, just half the vinegar, just 1 tsp thyme, yogurt, ¼ tsp pepper, and a pinch of salt in medium bowl until combined and set aside.

Heat 1 tbsp vegetable oil in same skillet over medium heat. Cook burgers until golden brown, 4 to 5 minutes per side. Wipe skillet clean.

Lay tortillas on clean work surface and dollop with yogurt sauce, top with cooked burger, dollop with more yogurt sauce, and top with carrots and pistachios. Close by folding edges of tortilla toward center. Heat 2 tsp vegetable oil in same skillet over medium heat and cook crunchadillas, seam side down, until browned and crispy, 3 to 5 minutes per side. Cut crunchadillas in half and serve with remaining yogurt sauce. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.