Avocado & Beetroot Tortilla.

Mexican food could be a top choice for lunch or dinner! their cuisine is extraordinary and full of flavors.

According to Harvard Health Publications, one corn tortilla has a glycemic index of 52, making it a preferred carbohydrate choice for diabetics.

I developed the following recipe for people that had a restricted diet, my aim is that you will enjoy a nice tortilla with beneficial ingredients and a kicky flavor.

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AVOCADO & BEETROOT TORTILLA – Special for people with Diabetes.

You will need 1 corn tortilla, 1 avocado, 2 gherkins, 3 beet pickles, 2 eggs, 2 tablespoons of mustard, 1/2 red onion, a bunch of microgreens and a pinch of black ground pepper.

Remeber to check the percentage of sodium on the label for the beet pickles and gherkins, the less sodium the better for you health!

Heat a pan to low-medium temperature and place the corn tortilla for 1 minute, then flip the tortilla and removed when it’s crispy.

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Make sure that the beet pickles, red onion, and gherkins are finely chopped, add the eggs, mustard, and ground black pepper in a bowl. Stir frequently for about 15 minutes until the mixture is smooth.

Place the corn tortilla on a plate and make a bed of microgreens, slide the avocado on top and add the mixture. You can use some drops of a spicy sauce for extra flavor.

Enjoy this easy and fun recipe to cook for lunch or dinner. Please share your comments and follow me on THE POCKETBOOK.blog

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