Veggie Breakfast Crunch Wrap
Ingredients
- 2 eggs
- Black beans
- 2 scallions, sliced
- Peppers
- Spinach
- Chili crisp
- Sea salt
- Pepper
- Lime juice
- Creme fraiche or sour cream
- 1 large tortilla
- 1 tostada
- 1 tbsp butter
- 1/2 avocado
- Olive oil
- Pickled vegetables
Preparation
If making a tostada, quickly fry a small tortilla in oil until golden brown.
Combine peppers, scallions, beans, and spinach in a pan and cook for 2-3 minutes. Season with salt and pepper.
Whisk 2 eggs in a bowl and pour over the vegetable mixture. Mix together and season with chili crisp.
Add the veggie stir to the center of the large tortilla.
Optionally, combine creme fraiche or sour cream with a squeeze of lime juice to create a drizzle.
Place the tostada in the middle, then top with smashed avocado and pickled vegetables.
Fold the edges of the tortilla toward the center to create pleats.
Heat butter in a pan and cook the crunch wrap, pleat side down, for 2-3 minutes per side until golden brown.
Slice in half and enjoy.
Tips
You can use whatever vegetables you have on hand for the veggie stir.
