Egg Tacos with Poblano Strips, Mushroom, and Tomato
These tacos are an excellent option for breakfast, combining the quintessential Mexican dish: THE TACO, with a new version of spicy Mexican-style eggs. We added a bit of mushrooms to give them the exact flavor they need.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
- 5 Tía Rosa® wheat flour tortillas
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- 5 button mushrooms, cut into quarters
- 1 Poblano chile, roasted, peeled, seeded, and cut into thin strips
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- 1 pinch ground pepper
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Preparation
10 mins
7 mins
Low
- Break the eggs and mix in a bowl.
- Sauté the mushrooms in oil without overcooking.
- Add the poblano pepper strips.
- Incorporate the eggs, mix, and season with salt and pepper.
- Heat the Tía Rosa® Tortillinas®.
- Serve a portion of the mixture in each Tía Rosa® Tortillinas®, wrap.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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