Latin Breakfast Veggie Melt - Love of Food

Ingredients

• 1/2 cup roasted pepper and onion relish
• 1/2 cup sautéed hash browns
• 1/4 cup pico de gallo salsa
• 1 teaspoon Lawry’s salt free Mexican seasoning
• 4 individual flatbreads
• 1/2 cup cheddar jack cheese, shredded
• 1/4 cup black beans, canned, drained
• 2 tablespoons cheddar jack cheese, shredded
• 4 tablespoons cilantro leaves, chopped
• 16 slices avocado, sliced 1/4 inch
• 2 teaspoons canola oil
• 1/2 cup hash browns, frozen, shredded
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon lime juice
• 3 tablespoons tomatoes, diced 1/4 inch
• 2 tablespoons yellow onions, diced 1/4 inch
• 3 tablespoons green pepper, diced 1/4 inch
• 1/4 teaspoon jalapeno peppers, diced 1/4 inch
• 1/2 teaspoon cilantro leaves, chopped
• 1/8 teaspoon kosher salt