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.

This recipe is not low Fodmap.

Mexican Vegetarian Tortillas

 

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Author: Suzanne Perazzini

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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