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Ranchero Breakfast Crunchwrap
Ingredients
  • subheading: CRUNCHWRAP:
  • 2 large flour tortillas (gluten free available)
  • 2 servings VeganEgg scramble or Tofu Scramble
  • 1 to 2 fresh jalapeños, stemmed and sliced
  • ½ cup Classic Ranchero Sauce (recipe below)
  • 2 small corn tortillas
  • ½ to ¾ avocado, peeled and sliced
  • ⅓ cup cooked pinto beans
  • subheading: RANCHERO SAUCE:
  • 1 cup vegetable broth, divided
  • 1 medium yellow onion, peeled and diced
  • 2 to 3 cloves garlic, peeled and minced
  • 2 teaspoons cumin
  • 1 fresh jalapeño pepper, stemmed and diced
  • 1 fresh poblano pepper, stemmed and diced
  • 2 chipotle pepper in adobo
  • 1 (14 ounce) can fire roasted diced tomatoes
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked black pepper
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