Just pour the egg on the tortilla and the result will be amazing! A simple recipe!
Hello Everyone ???????? Today I will share with you new and very delicious recipe that my family really likes! Just pour the egg on the tortilla and the result will be amazing! Make this breakfast recipe in 5 minutes and enjoy ???????????? Try this very easy and delicious recipe and let me know in a comments How do you like it?! Have a delicious day ????
Ingredients:
1 tortilla
1 egg
120g (1 cup) Cheese
4 cherry tomatoes or 1 medium tomato
Feta cheese
4 olives
basil
Red pepper flakes (optional)
This is my favorite salad of all the times! No oil needed! So delicious ????
Ingredients:
2 sprigs of green onion
3 Cucumbers
1 ripe avocado
2 tbsp lemon or lime juice
1/8 tsp red pepper flakes
Salt to taste
Feta cheese (optional)
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$2 Loaded Nachos | But Cheaper
These homemade nachos have a presence on the table, and they’re real easy to make.
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Zucchini Chips With Black Bean Salsa (Healthy Recipes) | MyFitnessPal
Skip the chips! Crispy sliced & baked zucchini with parmesan is a healthier dipper, and perfect for a snack or a light lunch.
BAKED PARMESAN ZUCCHINI CHIPS WITH BLACK BEAN SALSA
INGREDIENTS
1/4 cup (48g) dried black beans, cooked, drained and rinsed
1 tablespoon avocado oil
2 large egg whites
1/4 cup (20g) shredded Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon granulated garlic
2 medium zucchini, cut into 1/4-inch slices
2 large tomatoes, chopped
1 large jalapeno, chopped
1 tablespoon lime juice
DIRECTIONS
Soak and cook the beans without salt, then drain and rinse. Makes about 3/4 cup.
Preheat oven to 425ºF (219ºC). Line a large sheet pan with parchment paper and drizzle with avocado oil, spread to coat the pan. Reserve.
In a medium bowl, combine the egg whites, Parmesan, oregano and garlic and whisk well.
Slice the zucchini into 1/4-inch thick, diagonal slices and place in the egg white mixture. Toss to coat. Place each zucchini slice on the oiled sheet pan so the slices aren’t touching. Bake for 25–30 minutes, flipping the chips with a spatula after 15 minutes. When browned and crispy, remove from oven and serve immediately.
While the chips bake, mix the salsa. In a medium bowl, combine the tomatoes, black beans, jalapeno and lime juice. Toss to mix.
Serves: 4 | Serving Size: About 3/4 cup chips with 1/2 cup salsa
Nutrition (per serving): Calories: 111; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 6mg; Sodium: 161mg; Carbohydrate: 9g; Dietary Fiber: 3g; Sugar: 4g; Protein: 6g
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The BEST sauce to put on EVERYTHING!!
Let’s learn how make a 10 minute green cilantro sauce to add to sandwiches, salads, and just about anything!
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Quesadillas de Flor de Calabaza (Zucchini blossom Quesadillas)
Quesadillas de Flor de Calabaza (Zucchini blossom Quesadillas)
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12 squash or zucchini blossoms
2 tablespoons oil
1 cup mozzarella or Oaxaca cheese
2 tablespoons minced garlic
¼ cup roasted bell peppers
1 roma tomato, grated
¼ cup chopped cilantro
6 corn tortillas
Salt
Sliced avocado
This Quesadillas de Flor de Calabaza (Zucchini blossom Quesadillas) is made with zucchini blossoms, cheese, garlic, bell peppers, tomatos, cilantro, and corn tortillas.
Make sure to keep the zucchini blossoms in the fridge until right before you need to use them. Use your hands to rip off the stem and the center bud that holds the pollen. Discard the stems and pistils.
In a medium skillet over medium heat, add the oil and wait for it to shimmer. Add the garlic and stir until fragrant, about 1 minute. Add the roasted bell pepper, and sauté for 2 minutes. Add the zucchini blossoms and sauté for 10 minutes. Add the grated tomato as well as the cilantro and salt, cover and cook for 10 minutes.
In another pan, heat up the corn tortillas on both sides for 2-3 minutes each. Spoon 2 tablespoons of the zucchini blossoms mixture on each tortilla. Sprinkle cheese on each and form each tortilla into a taco. Cook each quesadilla, once folded, about 1-2 minutes on each side before serving.
The main cheese to use are Oaxaca or asadero cheese, but any white cheese that easily melts will do.
Feel free to throw in a minced jalapeno with the garlic if you like some extra spice
Vegetarian Enchiladas Recipe (Mexican Vegetarian Recipe) Veggie Enchilada Recipe
Vegetarian Enchiladas Recipe (Mexican Vegetarian Recipe) Veggie Enchilada Recipe
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Learn how to make Vegetarian Enchiladas (Mexican Cuisine) by Manjula
Ingredients
6 corn tortillas (I am using white corn tortilla)
Enchilada Sauce
1 15oz can crushed tomatoes
3 tablespoons oil
3 tablespoons all-purpose flour
1-1/2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon cumin seed powder
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup water
For filling
1 tablespoon oil
3 cups spinach chopped
1/2 cup corn, I am using frozen corn
1/2 cup mushroom chopped
1/3 cup of sharp cheddar cheese shredded
1/3 cup mozzarella cheese shredded
For Topping
1/2 cup of sharp cheddar cheese shredded
1/2 cup mozzarella cheese shredded
1 jalapenos chopped, adjust to taste
Cookware/Ingredients used in this video:
Simply Calphalon Nonstick 11-Inch Square Griddle
Calphalon Tri-Ply Collector's Edition 3-Quart Chef's Pan with Lid
Typography - Wildbeez Interactive (
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Mexican Bhel:
Avocado Paratha:
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