Cheesy Breakfast Tacos

Name: Cheesy Breakfast Tacos with Charred Veggies, Pico de Gallo & Smoky Crema
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Yellow Onion; 1 unit Long Green Pepper; 1 unit Tomato; ¼ ounce Cilantro; 1 unit Lime; 1 tablespoon Southwest Spice Blend; 4 unit Eggs; 6 unit Flour Tortillas; ½ cup Mexican Cheese Blend; 3 tablespoon Sour Cream; 1 teaspoon Cooking Oil; Salt; Pepper; 2 tablespoon Butter; 2 teaspoon Smoked Paprika

with Charred Veggies, Pico de Gallo & Smoky Crema

Recipe Development TeamPublished on September 13, 2022

Get Free Steak + 10 Free Meals

We firmly believe that tacos have a place at every meal, so we’re over the moon about this brunchy version. Get this: We stuff buttery scrambled eggs into warm, cheesy tortillas, then top with fresh pico de gallo. Add a squeeze of zesty lime and a drizzle of smoky crema for a delicious bite of tacos anytime.

Tags:

Veggie

•Easy Cleanup

Allergens:

Eggs

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

1 unit

Long Green Pepper

1 unit

Tomato

¼ ounce

Cilantro

1 unit

Lime

1 tablespoon

Southwest Spice Blend

4 unit

Eggs

(Contains: Eggs)

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

½ cup

Mexican Cheese Blend

(Contains: Milk)

3 tablespoon

Sour Cream

(Contains: Milk)

2 teaspoon

Smoked Paprika

Not included in your delivery

1 teaspoon

Cooking Oil

Salt

Pepper

2 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories780 kcal

Fat48 g

Saturated Fat22 g

Carbohydrate66 g

Sugar12 g

Dietary Fiber3 g

Protein29 g

Cholesterol440 mg

Sodium990 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Large Pan

•Baking Sheet

•Large Bowl

•Whisk

Instructions

• Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry produce. Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Roughly chop half the cilantro (all for 4). Quarter lime. Halve, core, and thinly slice green pepper into strips.

• In a small bowl, combine tomato, minced onion, cilantro, and lime juice to taste. Season with salt and pepper. In a separate small bowl, combine 2 tsp paprika (4 tsp for 4 servings) and sour cream. Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; cook, stirring occasionally, until softened and charred, 6-8 minutes. Stir in half the Southwest Spice Blend (all for 4 servings) and a splash or two of water until veggies are coated. Season with salt and pepper. Cook until water has evaporated, 1-2 minutes. Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.

• Meanwhile, place tortillas on a baking sheet in a single layer; sprinkle with Mexican cheese blend. Bake on middle rack until cheese melts, 1-2 minutes. TIP: Don’t let these bake too long—they should be soft, not crisp.

• Crack eggs* into a large bowl; whisk until combined. Season generously with salt and pepper. Melt 2 TBSP butter (3 TBSP for 4 servings) in pan used for veggies over medium heat. Add eggs; cook, gently stirring in a figure-eight pattern, until curds form and eggs are cooked to preference. Remove from heat.

• Divide cheesy tortillas between plates; fill with eggs and veggies. Top tacos with pico de gallo and smoky crema. Serve with any remaining lime wedges on the side.