Friday, February 10, 2012
KICK-ASS BREAKFAST TACOS!
PLEASE READ THE ORIGINAL POST ON HOW TO MAKE THE OIL-FREE HASHBROWNS BEFORE ATTEMPTING THIS.
KICK-ASS BREAKFAST TACOS
1 bag frozen hashbrown potatoes
1 can of salt-free black beans, drained and rinsed
1 cup of mixed frozen onions and bell peppers (I use the Whole Foods 365 southwest blend)
1 cup of frozen chopped okra
1 cup of frozen chopped kale
1 cup of frozen yellow corn
3-4 tbls of 365 Chili Powder Valle de Sol (accept no substitutions!)
1 tbls of onion powder
1 tbls of garlic powder
1 pkg of Food For Life Sprouted Corn Tortillas warmed
Some good quality salsa
taco sauce or sriracha (optional)
So I mix all the frozen veggies and the beans together in a mixing bowl, add the spices and cook in a covered large non-stick skillet for 7-8 minutes on medium-low heat. I flip using the plate technique.
Then cook for another 4-5 minutes.
a few of you guys have expressed some frustration with the flipping. Don't be timid. You gotta flip with some confidence. Don't be afraid to spill a little or that it does not all come off the pan perfectly.If some sticks...THAT'S OK! Just scrape it off the pan and add it back to the rest of the potatoes.
A word about frozen veggies-I find that while the flavor is not always as good as fresh the cooking is more even with this dish if everything is frozen. Frozen veggies are already cooked so you are really just browning and heating through. If you are using fresh onions and peppers it can't hurt to saute them a bit on their own and then add them to the mix.
After you cook the potaoes just fold the mix into the tortillas and top with salsa, hot sauce, ketchup whatever floats your boat. Some fresh jalapeno, avocado, or olive slices would be nice too. Just remember the last two items are high in fat so try to show some restraint. If your like me that can be difficult!
To your health!