Breakfast Burrito with Eggs and Nopales |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Nopales-fresh cactus paddles-taste like a cross between asparagus and broccoli. Ingredients:
2 cactus pads, spines removed and trimmed |
3/4 cup egg substitute |
3/4 teaspoon salt |
1 teaspoon vegetable oil |
1/3 cup chopped onion |
1 teaspoon chopped, seeded serrano chile |
4 (6-inch) corn tortillas |
1/2 cup (2 ounces) part-skim queso oaxaca, grated (or light monterey jack) |
1/4 cup chopped seeded plum tomato |
4 teaspoons salsa de tomatillo |
4 teaspoons chopped fresh cilantro |
Directions:
1. Steam cactus, covered, 5 minutes; cool. Chop to measure 1/2 cup; set aside. Combine egg substitute and salt in a small bowl, stir with a fork.
2. Heat oil in a large nonstick pan over medium heat; add onion and serrano, stirring frequently. Sauté 2 minutes; stir in egg mixture, stirring constantly to prevent egg from sticking to pan. Remove from pan when eggs are thoroughly cooked; keep warm.
3. Stack tortillas; wrap in damp paper towels and microwave on high for 25 seconds. Place one tortilla on each of 4 plates. Spoon 1/4 cup egg mixture over half of tortilla; top with 2 tablespoons cactus, 2 tablespoons cheese, 1 tablespoon tomato, 1 teaspoon Salsa de Tomatillo, and 1 teaspoon cilantro. Fold remaining tortilla half over filling; repeat with remaining tortillas and ingredients.
4. Note: Look for cactus paddles in the produce section of most supermarkets.
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