BREAKFAST (OR LUNCH) TORTILLA
BREAKFAST TORTILLA
Serves 2
TORTILLA
2 tortillas (corn, almond or coconut)
4 tablespoons Kite Hill Ricotta or your favorite soft cheese
6 baby heirloom tomatoes, sliced
1 handful of shredded purple cabbage or microgreens
¼ cup fresh herbs like cilantro
1 avocado, sliced
Edible flowers (such as nasturtiums and pea shoots), if available
Black beans or a fried egg
Lisa’s 1973 Cilantro Jalapeño or Thai Basil
HOW TO MAKE IT
Heat a pan over medium heat and toast tortillas until warm and toasted. Remove from heat.
Garnish each tortilla with cabbage, tomatoes, cilantro, avocado, cheese and a drizzle of Lisa’s 1973 Cilantro Jalapeño, Thai Basil or Hot Honey Lemon. Add some black beans or an egg for more protein!