Make something tasty for vegetarian taco night by serving up these mushroom- and egg-filled tacos. It's a great way to blend together Meatless Monday and taco night!

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

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  • In a very large nonstick skillet heat the oil over medium. Add onion and garlic; cook 2 minutes. Add mushrooms, poblano pepper, and salt; cook 2 minutes, stirring occasionally. Add kale and 2 Tbsp. water. Cook, about 5 minutes or until kale and vegetables are tender, stirring occasionally. Remove vegetable mixture from skillet and keep warm.

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  • In the same skillet melt butter over medium; add eggs. Cook, without stirring, until eggs begin to set on the bottom and around edges. With a spatula lift and fold the partially cooked eggs to allow uncooked portion to flow underneath. Continue cooking over medium about 2 minutes or until eggs are cooked but still glossy and moist. Immediately remove from heat. Cut into 8 portions.

  • Top each tortilla with eggs, vegetable mixture, purchased salsa, and cotija cheese.

Nutrition Facts

169 calories; 9 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 147 mg cholesterol; 285 mg sodium. 510 mg potassium; 15 g carbohydrates; 3 g fiber; 3 g sugar; 9 g protein; 0 g trans fatty acid; 5400 IU vitamin a; 98 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 102 mcg folate; 0 mcg vitamin b12; 145 mg calcium; 2 mg iron;

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