Breakfast Chorizo Flatbread Melt

Flatbread topped with melted cheddar jack cheese, crispy hash browns potatoes, spicy chorizo sausage, black beans, pickled red onions, fresh cilantro and veggie mayo.

Prep Time: 20 min
Cook Time: 25 min

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Sandwiches

Ingredients:

1/2 cup cooked crumbled chorizo sausage
1/2 sauteed hash browns
1/2 cup pickled red onions, jar
1/4 cup veggie mayonnaise
4 individual baked plain flatbreads
3/4 cup cheddar cheese, shredded
1/4 cup black beans, canned
3 tablespoons cilantro leaves, chopped

Veggie Mayonnaise
1 tablespoon celery, chopped
1/4 cup mayonnaise
1 tablespoon cilantro leaves, chopped
1 tablespoon green peppers, chopped
1 teaspoon jalapeno peppers, chopped
1/2 teaspoon garlic, minced
1/8 teaspoon salt
1/8 teaspoon Tabasco sauce

Sauteed Hash Browns
2 teaspoons canola oil
1/2 cup shredded hash browns, frozen
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Allergens:

Eggs, Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Directions:

Veggie mayonnaise: In a blender, combine all ingredients. Blend until smooth.
Sauteed Hash Browns: Preheat griddle to 375 degrees F. Add oil and sauté hash browns, stir frequently. Season with salt and pepper. Turn potatoes with spatula every minute and a half until the potatoes have browned.
For Service: Place flatbread on parchment lined sheet pan. Evenly spread 1 tablespoon cheese on flatbread. Place 2 tablespoons hash browns on top of cheese. Place 2 tablespoons Place 2 tablespoons chorizo on top of hash browns. Place 1 tablespoon black beans on top of chorizo. Evenly spread 1 tablespoon of cheese on top of black beans. Preheat oven to 400 degrees F, bake flatbread for 3 to 6 minutes or until cheese is melted. Remove flatbread from oven. Garnish flatbread with pickled red onions, 2 tablespoons of drizzled veggie mayonnaise and cilantro. Cut sandwich in half diagonally.