Tortilla Egg Breakfast

Whip this up for a weekend breakfast or have a salad with it for a light dinner idea.

Ingredients:

1 tbsp vegetable oil

2 tbsps finely chopped yellow pepper

5 thin slices of tomato

3 eggs

Salt, pepper, smoked paprika, oregano to taste

1 cup shredded mozzarella 

1- 8" flour tortilla 

Fresh chopped chives and basil

Salsa or hot sauce (optional)

Heat the vegetable oil in a medium sized frying pan to medium high heat. Add the yellow pepper and cook 2 minutes, then add the tomato slices and cook another 1-2 minutes. Reduce heat to medium. Beat the eggs with salt, pepper, smoked paprika and oregano and pour over the tomatoes. You can change up the seasonings to whatever you like in your eggs. Let it cook 1-2 minutes then lay the tortilla flat on top.

Cook the egg until set enough to flip. Take a wide spatula and turn the egg over so the tortilla is in the pan. This was a little trickier to do than the TikTok videos let on (at least for me!)  Anyways, once you have it flipped, top with cheese and chopped basil and chives.

Then fold in half.

Cut into wedges and serve hot.

A few drops of hot sauce really hit the spot!

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

TikTok Trend Tortillas

Jumping on the bandwagon here to try these TikTok wrap tortillas.

Just make a cut from the side to the center of each tortilla, then put your fillings on each of four sections and fold up. Very customizable!

Ingredients:

8-10 - 8" tortilla wraps

1 lb lean ground beef

2 tbsps taco seasoning (store bought or this homemade taco seasoning) https://hotandcoldrunningmom.blogspot.com/2016/05/homemade-taco-seasoning.html?m=1

1 cup shredded cheddar or Monterey Jack cheese

Flamin' hot nacho Doritos or your fave flavour

Salsa and avocado slices

Sour cream and spinach, lettuce or arugula

Serve with hot sauce, more salsa and more sour cream. 

Brown the ground beef in a large frying pan, add the taco seasoning and cook through. Spoon onto one section of the tortillas beside the cut. On the next section I put some shredded cheese and Doritos. Then salsa with avocado slices on the third section and sour cream with arugula on the fourth. Start by folding the sour cream section over the avocado, then over the Doritos and finally the meat.

Stack them up until you've got them all assembled.

Melt a little butter in a medium fry pan and fry the bundles 3-4 minutes per side on medium high heat.

Serve with salsa, sour cream and if you need more heat... hot sauce🔥

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Fresh Homemade Kale Tortillas

Here's a healthy twist on plain old tortillas. Kale! And not just the juice because not everyone has a juicer. Straight up kale leaves... this couldn't be easier!! 

Ingredients:
3 oz kale (3 medium leaves, stalk removed)
3 cups flour
2 tsps baking powder
1  1/2 tsps salt
5 tbsps olive oil
water

Start with the kale... submerge it in a pot of boiling water and let it simmer 5-10 minutes or until the kale turns a bright green. Remove the leaves to a bowl of cold water and reserve the hot kale water.

Squeeze the water from the kale and gently pack into a measuring cup.

 Add hot kale water enough to measure 1  1/2 cups.

In a food processor pulse the flour, baking powder and salt together. Add the oil and kale, then slowly add the water in the measuring cup while running, until...

a ball forms and comes away from the sides of the bowl.

Turn the dough out onto a floured board. Divide into 12 equal balls. Cover and let rest 10 minutes then roll each out into a 6-8" round (or sometimes square in my case)

Cook each tortilla in a hot and dry frying pan (no grease) for about 20 seconds per side or until you see a few golden spots. Keep the uncooked stack covered so they don't dry out.

I think I could've rolled these a little thinner but not bad for my first attempt at tortillas. They can be kept in a ziplock baggie for a few days.

Stay tuned... next up Shrimp St Jacques Tortillas!

Adapted from: www.delightfuldeliciousdelovelyblog

Beef and Black Bean Tortilla Stack

This dish is deceiving.  Looks like it would only serve one person with one big healthy appetite.  But it serves 4 quite well with a side of veggies or salad.

1 lb ground beef
1 onion, chopped
1 cup canned black beans, rinsed and drained
2 cups salsa
2  1/2 cups grated cheese, cheddar or mozza or both
2 tbsps. taco seasoning
squirt or 2 of sriracha sauce
6 small tortillas

Brown beef, add chopped onions.  Spoon out any accumulated grease.  Sprinkle taco seasoning and add sriracha. Remove from heat.
Add beans, 1 cup cheese, 1/2 cup salsa to the meat.
Put a ladleful of salsa on bottom of a baking dish.

Start stacking with a tortilla.  Roughly divide the meat mixture in the pan by 5.  Layer 1 portion on top of tortilla. Reserve 1 cup salsa for the end.  With remaining 1/2 cup salsa, spoon a little over each addition of meat.  Divide 1 cup cheese by 5 and add 1 portion to top of meat.

Continue stacking, ending with a tortilla topped with the remaining 1 cup of salsa and about 1/2 cup cheese. 
Ready for the oven.

Bake in a 375F oven for 25-30 minutes.  Broil a couple of minutes to brown if you like.  Let stand 10 minutes.
Is that the bomb or what?

Goes well served with sour cream.