Mexican Vegetarian Tortillas

Hot Mexican Nights

This recipe looked good in the Taste Magazine and it sure tasted good but it was a little hard to eat the way it is laid out in the photo. Dario folded his up and ate it as a wrap but that wasn’t ideal considering there is a poached egg in each which couldn’t be distributed evenly. Anyway, I still think it’s worth making for the taste.

This recipe is not low Fodmap.

Mexican Vegetarian Tortillas
 
Author:
Ingredients
  • 1 packet of tortillas
  • Olive oil
  • 6 spring onions, sliced
  • 1 can mild, medium or hot chilli beans
  • 3 fresh chillies, sliced thinly
  • 1 small red onion, finely chopped
  • 1 bunch parsley, finely chopped
  • 4 eggs, poached
  • 2 ripe avocados, sliced
  • 3 large tomatoes, deseeded and sliced
  • Bunch of coriander, chopped
  • Juice of 1 lemon
  • Salt & pepper
Method
  1. Cook 2 spring onions and beans in oil until hot. Mash with a fork and keep warm.
  2. Combine red chillies, parsley and onion to create a hot salsa.
  3. Combine avocados, tomatoes, 4 spring onions, coriander, lemon and seasoning.
  4. Poach eggs.
  5. Heat tortillas.
  6. Assemble as in photo.
  7. I also put a little ricotta cheese on top because I had some in the fridge and I liked the coolness against the heat of the dish.

 

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