Ingredients :
- 16 oz can, refried beans
- 15 oz can, whole kernel corn
- 1/2 cup chopped white onion
- 1/2 cup chopped bell peppers (I like using a bit of red and yellow mixed)
- 2/3 cup shredded cheese of your choice. I like using marble
- 1 cup sliced mushroooms
- 5 eggs
- 1 salt, pepper, and garlic salt to taste
- 2 tbsp vegetable oil
- 6 10 corn tortillas
- 1 medium tomato, sliced
- 1 chopped lettuce, as much as you'd like. I shred a handful of leaves myself.
- 1 if you'd like a little spice, adding a bit of chile verde is a nice touch
Method :
- Warm your oil over medium heat in a medium deep pot.
- Add your onions and bell peppers and let cook until onions become a bit transparent and bell peppers soften just a bit. Approximately 4 minutes. Stir occasionally
- Add your can of refried beans, stir around until softened. approximately 60 seconds
- Add your whole kernel corn and your cheese. Mix well, until cheese is melted thru.
- Add your salt, pepper and garlic salt.
- Add your mushrooms and crack your eggs right into the mix. Stir it well, to scramble the eggs evenly into the mix
- Once you eggs are completely cooked thru, warm your tortillas, spoonful your mixture onto them, and top with chopped lettuce and sliced tomatoes.
- ENJOY!
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