Breakfast Flatbread Tacos


Cali'flour Flatbreads
1 c. white wine vinegar 
1 tbsp. Salt 
½ cup corn 
¼ cup olive oil 
2 red onions - thinly sliced 
2 cloves garlic minced 
1 can black beans 
Black pepper 

Breakfast Flatbread Tacos


In a small pot combine white wine vinegar, salt, and 1 cup of water. Bring to a boil. Add the corn and half of the onion mixture (1 onion) to the liquid and stir. Remove from heat and let cool.

In a medium saute pan, warm olive oil over medium heat. Add the remaining onions and reduce heat to low. Slowly saute the onions for 20-30 min. Add minced garlic and cook for 1 min. Fold the black beans and keep warm

Toast flatbreads on vented pan in oven as instructions say. Top with a scoop of the black bean mixture, fried egg and sprinkle of pickle/onion/corn mixture. Garnish with slices of avocado.

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