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Scrambled Egg and Veggie Breakfast Quesdaillas {GF, DF}

Vicky Berman
  • 30 minutes
  • Serves 2

INGREDIENTS

3

vegan gluten-free large corn tortillas

4

eggs

1/4 cup

canned black beans (rinsed and drained)

1

to mato (chopped)

2 tbsp

chopped red onion

2 tbsp

coconut milk

2 tbsp

chopped cilantro

1 tbsp

extra virgin olive oil

salt/pepper

1/2

avocado (thinly sliced)

drizzle of lime juice