fbpx
INSPIRATION AT YOUR FINGERTIPS

Southwestern Breakfast Tacos

4 Servings
11 Ingredients

Flower INGREDIENTS LIST

  • 8 Maria and Ricardo’s® White Flour Tortillas
  • 1/2 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 red bell pepper, washed; trimmed and diced
  • 8 fresh eggs
  • 1/3 cup milk
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 cup Monterey Jack cheese, shredded
  • 1/4 fresh cilantro, finely chopped
  • 1/2 cup tomato salsa, drained

Flower DIRECTIONS

  1. Heat olive oil in a nonstick skillet set over medium heat. Add onions and peppers and cook for 3 to 4 minutes, or until soft. Remove from heat and transfer vegetables to a small bowl. Set aside.
  2. In a separate bowl, whisk the eggs and milk together, season with salt and pepper. Wipe out the skillet with a clean paper towel and lightly coat with non-stick cooking spray. Pour the egg mixture and vegetables into the skillet and cook, stirring frequently, until the eggs are almost firm.
  3. Meanwhile, in a separate nonstick skillet, warm the Maria and Ricardo’s® White Flour Tortillas for about 30 seconds on each side, or until they are crispy around the edges but still soft.
  4. Sprinkle a little cheese on each of the warm tortillas. Top with cilantro, scrambled eggs and salsa. Serve.
8″ White Flour

White Flour Soft Taco

Read more
Whole Wheat Tortillas

Whole Wheat Soft Taco

Read more
Spinach Soft Taco

Spinach Soft Taco

Read more
8″ Tomato Basil

Tomato Soft Taco

Read more
6″ Soft Yellow Corn

Soft Yellow Corn

Read more