Open Faced Kale Tortilla

Kale can be added to breakfast or lunch.

Ingredients

• 3/4 cup kale
• 1/4 cup garbanzo beans
• 2 oz parmesan cheese
• 1 tortilla
• 1 tbs. coconut oil
• 1/4 cup shredded carrots
• lemon pepper to taste
• 1 tsp. olive oil

Makes 1 serving

Directions

1. In a frying pan, add 1 tbs. coconut oil, kale, garbanzo beans, shredded carrots, parmesan cheese and lemon pepper. Cook on medium heat until kale is crunchy in texture.
2. In a separate frying pan, fry tortilla in olive oil.
3. Add toppings to cooked tortilla and serve.