Latin Breakfast Veggie Melt

Crispy flatbread topped with sautéed peppers and onions, black beans, cheddar jack cheese, hash brown potatoes, pico de gallo, avocado and fresh cilantro.

Prep Time: 30min
Cook Time: 25min

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Sandwiches

Ingredients:

1/2 cup roasted pepper and onion relish
1/2 cup sautéed hash browns
1/4 cup pico de gallo salsa
1 teaspoon Lawry’s salt free Mexican seasoning
4 individual flatbreads
1/2 cup cheddar jack cheese, shredded
1/4 cup black beans, canned, drained
2 tablespoon cheddar jack cheese, shredded
4 tablespoons cilantro leaves, chopped
16 slices avocado, sliced 1/4 inch

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

Pico de Gallo Salsa
1/4 teaspoon lime juice
3 tablespoons tomatoes, diced 1/4 inch
2 tablespoons yellow onions, diced 1/4 inch
3 tablespoons green pepper, diced 1/4 inch
1/4 teaspoon jalapeno peppers, diced 1/4 inch
1/2 teaspoon cilantro leaves, chopped
1/8 teaspoon ground black pepper
1/8 teaspoon kosher salt

Allergens:

Gluten, Milk, Soy, Wheat

Nutritional Information

Vegetarian

Directions:

Hash Brown Potatoes: 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.
Pico de Gallo: Combine all ingredients. Mix well.
For Service: In a bowl, toss hash browns and Lawry’s seasoning together. Evenly spread 2 tablespoons cheese on flatbread. Place 2 tablespoons hash browns on top of cheese. Place 2 tablespoons pepper and onion relish on top of hash browns. Place 1 tablespoon black beans on top of pepper and onion relish. Evenly spread 1/2 tablespoon cheddar jack cheese on top of black beans. Bake in preheated 350 degree F for 3 to 5 minutes until cheese is melted. Remove from oven. Place on plate and garnish with cilantro, 4 slices of avocado and 1 tablespoon pico de gallo salsa. Cut sandwich in half diagonally.