Charred Pumpkin Breakfast Tortillas | FOOD MATTERS®
It doesn’t get much simpler or more delicious than this dish. You get to create a fantastic gluten-free crispy tortilla from scratch and, while you’re doing that, you’re also roasting off...
Ingredients
- 400 g butternut pumpkin, unpeeled, roughly diced into small chunks
- 2 tablespoons coconut oil
- 1⁄2 teaspoon sea salt
- 2 tablespoons sesame seeds, lightly toasted
- Lemon wedges, to serve
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