A brunch of stuff in a Grand Rapids-made whole wheat tortilla. From the farmer’s market: sweet onion, brocolli, green peppers cooked real quick on the stove… you know, just long enough to where they turn real bright in color. I also added a couple scrambled Rakowski Farms eggs and turned down the heat. Salt, pepper and a dash of cumin.
Sprinkled las brazas (the closest thing to a real tortilla you’re gonna find in GR+they’re made just down the street…can’t beat that) with some white cheese, added black beans and then finished it off with the veggie/egg mix from earlier. Final touch was a scoop of diced fresh tomato (picked yesterday morning and also from the Fulton Street Farmer’s Market).
