Grilled Cheese Tacos

Name: Grilled Cheese Tacos with Avocado, Sweet Potatoes, and Tomato Salsa
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Sweet Potatoes; 1 unit Roma Tomato; ¼ ounce Cilantro; 1 unit Shallot; 3 unit Radishes; 5.33 ounce Grilling Cheese; 1 unit Avocado; 1 unit Lime; 6 unit Flour Tortillas; 2 teaspoon Vegetable Oil; Salt; Pepper

with Avocado, Sweet Potatoes, and Tomato Salsa

Recipe Development TeamPublished on July 28, 2017

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If you’re anything like us, the words “grilled cheese tacos” should be enough to make your mouth water and drive you into an obsessive frenzy. Now what if we told you that you could have ’em for breakfast? Yes, dreams do come true. These grilling cheese-stuffed tortillas hold a medley of brightly colored veggies as well, meaning that you’ll also start your day off with a handheld pocket of nutritious deliciousness.

Allergens:

Milk

•Soy

•Wheat

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

2 unit

Sweet Potatoes

1 unit

Roma Tomato

¼ ounce

Cilantro

1 unit

Shallot

3 unit

Radishes

5.33 ounce

Grilling Cheese

(Contains: Milk)

1 unit

Avocado

1 unit

Lime

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3305 kJ

Calories790 kcal

Fat38 g

Saturated Fat17 g

Carbohydrate87 g

Sugar12 g

Dietary Fiber12 g

Protein25 g

Cholesterol55 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

•Baking Sheet

•Peeler

•Small Bowl

•Aluminum Foil

•Large Pan

Instructions

Wash and dry all produce. Preheat oven to 400 degrees. Peel sweet potatoes, then cut into ½-inch cubes. Toss on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in oven until tender, 20-25 minutes, tossing halfway through.

Finely chop tomato. Roughly chop half the cilantro (save the rest for garnish). Mince shallot until you have 1 TBSP. Thinly slice radishes. Thinly slice ⅔ of the grilling cheese (use the rest as you like). Halve, pit, and peel avocado, then thinly slice. Halve lime; cut one half into wedges.

In a small bowl, combine tomato, shallot, chopped cilantro, and juice from the lime half. Season with salt and pepper.

Wrap tortillas in aluminum foil and place in oven to warm, about 5 minutes. TIP: Alternatively, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add grilling cheese slices and cook until nicely browned, 1-2 minutes per side.

Fill tortillas with grilling cheese, sweet potatoes, avocado, radishes, and salsa. Garnish with remaining cilantro sprigs. Serve with lime wedges on the side for squeezing over.