Text 22466, 69 rader
Skriven 2015-01-01 06:39:00 av Dave Drum (1:261/38.0)
Ärende: BH+G 2330
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hearty Breakfast Tacos
 Categories: Breads, Potatoes, Eggs, Cheese
      Yield: 4 servings

      8    (6") corn tortillas
      1 ts Vegetable oil
    1/4 ts Salt
           Nonstick spray
      1 c  Shredded hash brown
           - potatoes
      2 tb Chopped bell pepper
      4 lg Eggs; lightly beaten
      2    Egg whites
      5 tb Salsa
    1/2 c  Canned black beans; drained,
           - rinsed
    1/4 c  Shredded cheddar cheese
           Lime wedges (opt)
           Salsa (opt)

  Position oven rack in center of oven. Preheat oven to
  375øF/190øC.

  Stack tortillas and wrap in damp paper towels. Microwave
  on 100 percent power (high) about 40 seconds or until warm
  and softened. Lightly brush both sides of tortillas with
  oil; sprinkle with salt. Slide oven rack out slightly.
  Carefully drape each tortilla over two bars of oven rack,
  forming shells with flat bottoms (sides will drape farther
  as they bake). Bake about 7 minutes or until crisp. Using
  tongs, transfer warm shells to a plate.

  Meanwhile, lightly coat a large nonstick skillet with
  cooking spray; heat skillet over medium-high heat. Add
  hash brown potatoes and sweet pepper; cook for 2 to 3
  minutes or until potatoes are light brown, stirring
  occasionally. Reduce heat to medium. In a small bowl
  combine eggs, egg whites, and 1 tablespoon of the salsa.
  Pour egg mixture over potato mixture in skillet. Cook,
  without stirring, until mixture begins to set on the
  bottom and around edges. Using a spatula or large spoon,
  lift and fold the partially cooked egg mixture so the
  uncooked portion flows underneath. Continue cooking over
  medium heat for 2 to 3 minutes or until egg mixture is
  cooked through, but is still glossy and moist. Immediately
  remove from heat.

  Spoon egg mixture into tortilla shells. Top with beans and
  the remaining 4 tablespoons salsa; sprinkle with cheese.
  If desired, serve with lime wedges and additional salsa.

  TO MAKE AHEAD: Prepare as directed in Step 1, except cool
  shells completely on oven rack. Wrap in foil and store at
  room temperature for up to 24 hours. Continue as directed.

  Better Homes & Gardens | September 2014

  MM Format by Dave Drum - 11 September 2014

  Uncle Dirty Dave's Archives

MMMMM

... I'm not so think as you drunk I am. - John Squire

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