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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Credit: Jason Donnelly

Recipe Summary

total:
30 mins
Servings:
8
Yield:
8 tacos
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 9g; cholesterol 147mg; saturated fat 3g; carbohydrates 15g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 9g; vitamin a 5399.7IU; vitamin c 97.8mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 1.8mg; vitamin b6 0.3mg; folate 101.6mcg; vitamin b12 0.5mcg; sodium 285mg; potassium 510mg; calcium 145mg; iron 2.1mg.
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