INGREDIENTS
4 corn tortillas
Extra-virgin olive oil, for brushing and drizzling
8 to 10 brussels sprouts, sliced
4 large eggs
1 small avocado
Juice of ½ lime
¼ cup (60 mL) cooked black beans, drained and rinsed
2 radishes, sliced
Sea salt and freshly ground black pepper
Hot sauce (optional)
DIRECTIONS
Brush the tortillas with olive oil and toast in a cast-iron skillet over medium-high heat for 2 to 3 minutes per side, or until crispy. Or bake in the oven at 300°F (150°C) for 10 to 15 minutes, or until crispy. Remove and set aside.
Add a drizzle of olive oil to the skillet and place the shredded brussels sprouts in a thin layer with a pinch of salt and pepper. Use tongs to flip the shredded brussels sprouts as they brown. Remove them from the pan once they’re lightly golden brown, about 4 minutes.
In a nonstick skillet, fry the eggs until the whites are set and the yolks are still runny.
Use the back of a fork to smash a quarter of the avocado onto each tortilla and add a squeeze of lime juice and a pinch of salt. Assemble each tortilla with the brussels sprouts, black beans, eggs, radishes, and pepper. Serve with hot sauce, if desired.
SERVES: 4
GLUTEN-FREE