GUILT-FREE AIR FRYER HUSH PUPPIES1 c. flour1 c. cornmeal½ T. baking powder2 T. sugar1 t.…
Egg Tacos With Cheese
HUEVOS TACOS CON QUESO
1 medium red onion, chopped
1-2 fresh jalapenos, seeded and diced
1 T. olive oil
2 T. minced garlic
1 (15-oz.) can pinto beans or black beans, rinsed and drained
1 t. ground cumin
Salt, red pepper to taste
½ t. dried oregano, crushed
½ c. water
PAM
10 eggs, lightly beaten
8 (6”) corn tortillas, warmed
1 c. shredded Mexican-style four-cheese blend or your favorite
1 c. good quality salsa
Fresh cilantro, garnish
Tabasco, if desired
- In large nonstick skillet, heat oil and cook onion and jalapeno until softened.
- Add the garlic and cook 30 seconds more. Remove from heat.
- Stir in beans, cumin, oregano, salt and pepper.
- Mash beans. Return to heat.
- Stir in water. Continue to mash the beans until you have achieved a spreading consistency. It will not be completely smooth. Remove from the skillet but keep warm.
- Rinse and dry skillet. Spray with PAM. Heat over medium heat.
- Add eggs. Cook without stirring, until eggs begin to set at bottom and around edges.
- Lift and fold the partially cooked eggs so the uncooked portion flows underneath.
- Continue cooking 2-4 minutes or until cooked through but still glossy and moist.
- Spread bean mixture on warmed tortillas.
- Top with cooked eggs and cheese. Fold tortillas.
- Top with salsa. If desired add cilantro and Tabasco.
*You can add crumbled cooked sausage, turkey, ham and other veggies to change it up.