Breakfast tacos with black beans and nopales
Recipes
Ingredients:
- Serves 4
- 8 La Banderita 6” Flour Tortillas
- 6 eggs
- 12 strips nopales
- 2 tbsp. corn oil
- 1 cup black beans, cooked
- ½ cup onion, chopped
- 2 tbsp. cilantro, chopped
- 4 ounces Verolé Queso Fresco
- ½ cup Verolé Crema Mexicana
- 3 tbsp. green salsa
Preparation:
Mix the crema with the green salsa and set aside. In a sauté pan over medium heat, add a tbsp. of oil and the onion. Sauté for 30 seconds or until translucent. Add the beans and cook for 4 minutes testing the beans while they are cooking. Once the beans are thick and creamy, season as desired with salt and set aside. In a bowl lightly beat the eggs. In a sauté pan, scramble the eggs with a pinch of salt. Heat the tortillas according to package instructions. Spread 1 tbsp. of refried beans in the middle of each tortilla, add some nopales strips, scrambled egg, 1 tbsp. of green sauce, and top with crumbled queso fresco. Serve immediately.
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November 17th, 2012 at 07:32
Muy ricas tortillas las probe por primera vez y si me gustaron aunque yo trabajo con una competencia de ustedes yo compro LA BANDERITA.
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December 5th, 2012 at 05:40
There is no recipe for heating the tortilla’s on the package.
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December 6th, 2012 at 07:46
Best way to heat a tortilla on a piping hot skillet. Place on the skillet and flip once the tortilla starts to puff a little. Flip once on each side.
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