June 3rd, 2016
From The Love and Lemons Cookbook by Jeanine Donofrio.
Brush the tortillas with olive oil and toast in a cast-iron skillet over medium- high heat for 2 to 3 minutes per side, or until crispy. Or bake in the oven at 300°F (150°C) for 10 to 15 minutes, or until crispy. Remove and set aside.
Add a drizzle of olive oil to the skillet and place the shredded brussels sprouts in a thin layer with a pinch of salt and pepper. Use tongs to flip the shredded brussels sprouts as they brown. Remove them from the pan once they’re lightly golden brown, about 4 minutes.
In a nonstick skillet, fry the eggs until whites are set and the yolks are still runny.
Use the back of a fork to smash a quarter of the avocado onto each tortilla and add a squeeze of lime and a pinch of salt. Assemble each tortilla with the brussels sprouts, black beans, eggs, radishes, and freshly ground black pepper. Serve with hot sauce, if desired.