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Sunday, October 4, 2015

Vegetarian Breakfast Taquitos


We have an abundance of fresh vegetables due to my parent's garden being near the end of its season. I used various vegetables, but you could probably use any vegetables that you'd like. This will make more or less depending on how much filling you have.

A Vegetarian and Cooking! original. 

Ingredients:
-10 corn tortillas
-2 large eggs, scrambled
-4 button mushrooms, sliced
-2 bell peppers, diced
-1 tomato, diced
-2 cloves of garlic, minced
-Salt and pepper
-1/4 cup shredded cheddar cheese

Spray a large skillet with cooking spray or add a little bit of olive oil. Saute the button mushrooms, bell peppers, tomato and garlic until the bell pepper is tender. Drain any liquid from the skillet then season the vegetables with salt and pepper to your liking.

Corn tortillas will break if they're not heated thoroughly enough, so in order to use them for this recipe, heat them two at a time for 30 seconds in the microwave. If you stack them between damp paper towels it seems to help them stay pliable also.

Once you have two tortillas heated, add several spoonfuls of vegetables, a spoonful of scrambled eggs and a pinch of cheese to the far left side of the tortilla. Take the left edge of the tortilla and fold it over the ingredients, rolling the tortilla tightly into a cigar shape. Place the rolled up taquito seam side down on a baking sheet lined with foil.

Repeat that process with the remaining tortillas and filling. Then bake all of the taquitos at 350 for 15 minutes.



   

These were pretty easy to make and made for a nice weekend breakfast. I wish that I had made some sort of dipping sauce to go along with them, a nice yogurt sauce or some sort of salsa would have been nice with these.

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