Favorite Recipes: Breakfast Tacos & Quesadillas
BREAKFAST TACOS
Who doesn’t love holding a piping hot, soft tortilla of eggy, cheesy goodness on a chilly morning? This versatile and easy recipe is a winner, and you can make good use leftovers from a previous chili dinner. This portion feeds 2 hungry hikers!
Ingredients
- 1 small onion, chopped
- 1 medium avocado
- 1 can black beans (or leftover chili)
- Eggs (1-2 per person)
- Corn or flour tortillas (2 per person)
- Shredded cheddar cheese
- 1 small tub of plain Greek yogurt
- Hot sauce or salsa
Instructions
- In the Fry-Bake, sauté onion until translucent.
- In a separate pot, heat one drained can of seasoned black beans and keep warm (or use leftovers from your chili dinner!)
- Beat 1-2 eggs per person, season with salt & pepper.
- Scramble with the onion in the pan.
- Cover with shredded cheese, take off the heat, and put the lid on to keep warm.
- Heat tortillas on a griddle, load with the eggs, beans, Greek yogurt, salsa, avocado, or anything else you could imagine that sounds good in a breakfast taco!
BREAKFAST QUESADILLAS
Kick your breakfast taco up a notch and put it all in between two layers of melted cheese and toasted tortillas. We made this easy breakfast recipe for the first time up on Sahale Glacier, about 7,000 feet above North Cascades National Park, and have called them “Sahale-dillas” ever since! This recipe feeds 2 happy campers.
Ingredients
- 1/2 can black beans (or leftover chili)
- 1/2 box dehydrated hash browns
- 1 medium avocado
- Eggs (1-2 per person)
- Flour tortillas (2 per person)
- Shredded cheddar cheese
- 1 small tub of plain Greek yogurt
- Hot sauce or salsa
Instructions
- Heat black beans/chili in a small pot.
- Prepare dehydrated hash browns according to the package directions and keep warm.
- Scramble one to two eggs per person and melt cheese on top.
- Layer all ingredients between two tortillas, and pan fry until golden brown in the Fry-Bake.
- Top with Greek yogurt, avocado, and salsa/hot sauce.
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