Tacos de huevo (Egg tacos)

Is it obvious we’ve been eating lot of Mexican inspired dishes??

Let me introduce you to one that can be made with ingredients you probably already have on hand. Scrambled egg tacos:

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Scrambled Egg Tacos:

makes 6 tacos

Ingredients:

  • 6 small soft corn tortillas
  • 5 eggs
  • 1 plum tomato, diced
  • 3/4 cup black beans
  • 3/4 cup brown rice
  • 1/2 avocado, chopped
  • 2 Tbsp cilantro, chopped
  • 2 Tbsp cheese (I used leftover goat cheese because I love any cheese and it’s all I had. You might try queso fresco or another Mexican cheese)
  • 1 lime, sliced into wedges

Ok. Now for the hard part. These directions might be a little difficult to follow so read them very closely. 

Directions:

  1. Scramble eggs
  2. Toast your tortillas
  3. Layer the eggs, rice, beans, avocado, tomato, cheese, cilantro and give a squeeze of lime

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Don’t say I didn’t warn you when you want to eat these every night.

What ingredients are a must in your tacos? I would love to hear!!

Salud!

Rice, Bean & Spinach Enchilada Bake

Anyone else out there with an embarrassing monthly grocery bill??

Don’t get me wrong – I like knowing we’re buying good food, and I think good food is worth it; but 1) I know it’s possible to spend less and 2) I love a good competition (even if it is just with myself). I also love the idea of putting money saved into a travel budget  -I’m looking at you, little island with clear blue water!

Challenge: To only spend half of what we would typically spend on food for the week, including all groceries, drinks, and restaurants.

We usually have an idea of what to make for 2-3 nights during the week and bank on leftovers for lunches – so thankfully this wasn’t unrealistic. The biggest difference in what sits in my kitchen this week vs. last week is the protein. I am primarily eating vegetarian this week, however, I ‘splurged’ on ground turkey to make some lentil & turkey burgers.

How am I feeling about this challenge so far? EXCITED! You know when you get in a rut and make the same stir fry or chicken dish every week? Well this will force you to re-think and get creative.

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And with that, here we have the first bean and rice dish for the week!

Bean, Rice & Spinach Enchilada Bake

Ingredients:

  • 16 oz Enchilada Sauce (Cookie & Kate) (you can buy 2 cans from the store if you don’t want to make it – but this was delicious!)
  • Corn tortillas (12 if you’re using the small ones, 5-6 if you’re using the larger ones)
  • 2 tsp olive oil
  • 1 small onion, thinly sliced
  • 1/2 orange or yellow peppers, thinly sliced (for cost purposes, choose whichever pepper is cheapest)
  • 1.5 cups corn (I used frozen, but you can use canned or fresh)
  • 1 15 oz can of black beans, drained and rinsed
  • 1.5 cups brown rice, cooked
  • 1 plum tomato, diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup fresh spinach, chopped
  • 1.5 cups shredded cheese (I used monetary jack), divided
  • 1/2 cup cilantro, chopped
  • 1 tsp lime juice
  • salt and pepper to taste

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Directions:

  1. Make your enchilada sauce ahead of time and pour it into a jar or other container and set aside.
  2. If you don’t have cooked rice already, go ahead and prepare that according to the package directions. I used Uncle Ben’s which only took 20 minutes.
  3. Pre-heat oven to 375 degrees F. Spray a 9×13 inch dish with non-stick cooking spray.
  4. Heat oil in a large pan over medium heat. Add onion, peppers and a dash of salt. Cook until soft (about 7 – 9 minutes).
  5. Stir in corn, black beans, rice, tomato, cumin, and chili powder. Allow flavors to come together for a few minutes. Remove from heat and stir in 1/4 cup of the shredded cheese, spinach, cilantro, lime juice, and salt/pepper to taste.IMG_0185
  6. Begin layering in your 9×13″ dish: First, spread a thin layer of sauce on the bottom of the pan. Then add a layer of tortillas follow by 1/3 of the vegetable mixture and  ~1/2 – 3/4 cup sauce. Continue layering tortillas, vegetables, & sauce until you are left with tortillas as the top layer. Sprinkle the top with the remaining 1 1/4 cups of cheese and bake for 20 minutes. Top with more chopped cilantro & serve!

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Hopefully all these rice and bean dishes will (literally) pay off soon!

Dreaming of that beach.

Cheers!