BREAKFAST (OR LUNCH) TORTILLA

A toasted tortilla loaded with avocado, tomatoes, and summer slaw. Top with black beans, an egg, and a drizzle of Lisa’s 1973.

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

1. Heat a pan over medium heat and toast tortillas until warm and toasted. Remove from heat.

2. 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!