A tasty Mexican breakfast


  • 500g cooked sweet potato, butternut squash, lightly crushed
  • 8 flour tortillas
  • ground black peppercorns
  • sea salt
  • 100g creamy blue cheese
  • 200g fresh mozzarella cheese


  1. Place a flour tortilla in a dry nonstick frying pan and lavishly spread with the crushed vegetables, right to the edges.
  2. Season with salt and pepper and scatter with the cheeses. Top with another flour tortilla and cook over medium heat until lightly browned, about 3 minutes.
  3. Turn once, and cook the other side until lightly browned and the cheese has melted.
  4. Transfer to a board whilst you make the others and cut in half or into quarters to serve.

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