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Vegetarian breakfast tacos
2022-01-19
https://www.metro.ca/userfiles/image/recipes/tacos-vegetariens-petit-dejeuner-11820.jpg
PT20M
PT20M
PT40M
Preheat oven to 400FDivide 1 cup of cheese between each soft taco.Place a hard taco on each soft taco and lift edges to wrap around hard tacos to make a double layer taco shell. Repeat to make 6 double shells. Arrange each double shell snuggly in a 9 x 13 inch parchment lined baking dish.Heat 1 tbsp oil in a large non stick skillet over medium high heat, sauté mushroom slices for 2-3 minutes until softened.Stir in vegetable blend and dry spice packet from taco kit. Cook further 2 minutes until heated through. Divide mix among taco shells.In a medium bowl, whisk together eggs and yogurt until smooth. Heat 1 tbsp oil in a large non stick skillet over medium high heat, add eggs and let cook stirring gently to form large curds.Top tacos evenly with eggs. Sprinkle tacos with remaining cheese. Bake for 5-7 minutes or until cheese is melted.In a small bowl, combine taco sauce packet from taco kit with stewed tomatoes, green onions and hot sauce. Sprinkle hot tacos with cilantro and serve with sauce.Source : Metro
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Metro
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1 box Old El Paso Hard & Soft Taco Dinner Kit
2 cups (500 mg) Tex Mex shredded cheese blend
2 tablespoons (30 ml) vegetable oil, divided
3 portobello mushrooms, cut into 1/2 inch thick slices
3 cups (750 ml) Selection frozen asian vegetable blend
4 eggs
1/3 cup (75 ml) Liberté 2% plain Greek yogurt
1/2 cup (125 ml) Selection seasoned petite cut stewed tomatoes
2 green onion, sliced
1 teaspoon (5 ml) hot sauce
cilantro leaves to garnish
Vegetarian breakfast tacos
6
Main course
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
1
box Old El Paso Hard & Soft Taco Dinner Kit
-
2 cups
(500 mg)Tex Mex shredded cheese blend
-
2 tablespoons
(30 ml)vegetable oil, divided
-
3
portobello mushrooms, cut into 1/2 inch thick slices
-
3 cups
(750 ml)Selection frozen asian vegetable blend
-
4
eggs
-
1/3 cup
(75 ml)Liberté 2% plain Greek yogurt
-
1/2 cup
(125 ml)Selection seasoned petite cut stewed tomatoes
-
2
green onion, sliced
-
1 teaspoon
(5 ml)hot sauce
-
cilantro leaves to garnish
Preparation
Preheat oven to 400F
Divide 1 cup of cheese between each soft taco.
Place a hard taco on each soft taco and lift edges to wrap around hard tacos to make a double layer taco shell. Repeat to make 6 double shells. Arrange each double shell snuggly in a 9 x 13 inch parchment lined baking dish.
Heat 1 tbsp oil in a large non stick skillet over medium high heat, sauté mushroom slices for 2-3 minutes until softened.
Stir in vegetable blend and dry spice packet from taco kit. Cook further 2 minutes until heated through. Divide mix among taco shells.
In a medium bowl, whisk together eggs and yogurt until smooth. Heat 1 tbsp oil in a large non stick skillet over medium high heat, add eggs and let cook stirring gently to form large curds.
Top tacos evenly with eggs. Sprinkle tacos with remaining cheese. Bake for 5-7 minutes or until cheese is melted.
In a small bowl, combine taco sauce packet from taco kit with stewed tomatoes, green onions and hot sauce. Sprinkle hot tacos with cilantro and serve with sauce.
Source : Metro
Source :
Metro
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