Mexican Vegetarian Tortillas

Mexican Vegetarian Tortillas

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.


Mexican Vegetarian Tortillas

Mexican Vegetarian Tortillas








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

Cook 2 spring onions and beans in oil until hot. Mash with a fork and keep warm.
Combine red chillies, parsley and onion to create a hot salsa.
Combine avocados, tomatoes, 4 spring onions, coriander, lemon and seasoning.
Poach eggs.
Heat tortillas.
Assemble as in photo.

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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