BREAKFAST TACO FOIL PACKS WITH BLACK BEANS, ZUCCHINI, AND CORN
These make-ahead foil packet meals are perfect for camping trips as well as quick and easy breakfasts on the go.
Provided by Rhoda Boone
Categories Camping Breakfast Bean Egg Kid-Friendly Healthy Tortillas Monterey Jack Small Plates Vegetarian
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cut 12 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.
- Toss peppers, zucchini, onion, jalapeños (if using), beans, corn, salsa, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.
- Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
- Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5-10 minutes more.
- Meanwhile, wrap tortillas in foil and heat close to the coals until warm, 5-10 minutes.
- Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Crack 1 egg into the center of each pack and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4-5 minutes.
- Carefully remove packs from coals, open, and sprinkle evenly with cheese and cilantro, if using. Serve each pack immediately with 2 warm tortillas.
- Do Ahead
- Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.
- Cooks' Note
- Packs can be prepared in an oven. Preheat to 450°F and place packs on rimmed baking sheets. Bake until steaming hot, about 15 minutes if packs were refrigerated and about 30 minutes if baking frozen packs (no need to defrost). Carefully open packs (they will be full of hot steam), crack 1 egg into the center of each, season with salt and pepper, and reseal. Return to oven and cook until egg whites are opaque but yolks are still runny, 4-5 minutes more. Top with cheese and cilantro, if using. Serve immediately.
- Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.
AUTHENTIC MEXICAN BREAKFAST TACOS
Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open. I've grown to LOVE this breakfast. If you like spicy food, you will love this.
Provided by BEARNESTA
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
- Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
- Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
- Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
Nutrition Facts : Calories 536.5 calories, Carbohydrate 27.7 g, Cholesterol 342.8 mg, Fat 34.1 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 14.3 g, Sodium 1297.9 mg, Sugar 2.9 g
BREAKFAST TACOS
This is a very traditional Texas breakfast, and quick to prepare. It can be prepared in advance, and filling ingredients and tortillas heated in the microwave in the morning. When the ingredients are set out, kids on the run can quickly build a taco, and wrap it to go. The prep and cook time indicated are estimates and vary based on the fillings chosen.
Provided by PanNan
Categories Breakfast
Time 35m
Yield 12 tacos
Number Of Ingredients 5
Steps:
- Set out bowls containing the fillings, cheese, salsa and cilantro.
- Each person builds their own taco by placing the fillings of their choice in the center of the tortilla, and topping it with cheese, salsa and a little cilantro.
- Fold the taco and eat as is, or if you prefer, fold the filled tortilla and spread some butter on the top half of the folded tortilla and place under the broiler a few minutes to"crisp" the top a bit and melt the cheese inside.
- One of my favorites is scrambled eggs, bacon, cheese, salsa and cilantro.
- Potato, egg and cheese with salsa tacos are popular in my household, too.
Nutrition Facts : Calories 329.7, Fat 18.5, SaturatedFat 7.3, Cholesterol 464, Sodium 545.3, Carbohydrate 17.9, Fiber 0.9, Sugar 1, Protein 21.4
ZUCCHINI TACO SKILLET
Fight off inflammation with this healthy taco skillet which uses zucchini and lean ground beef.
Provided by Carolyn Williams PhD RD
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add beef; cook for 4 minutes, stirring to break up lumps. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until meat is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes.
- Stir in zucchini. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes. Divide among 4 bowls. Top servings with cheese and green onion.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 21.5 g, Cholesterol 69 mg, Fat 17.2 g, Fiber 6.8 g, Protein 26.2 g, SaturatedFat 6.3 g, Sodium 689 mg, Sugar 4.2 g
BLACK BEAN, ZUCCHINI, & OLIVE TACOS
Super quick & easy but healthy & flavorful!! We usually just use the crunchy taco shells you can buy in the store. This recipe comes from Isa Chandra Moskowitz's book Appetite for Reduction - 125+ fast & filling low-fat vegan recipes. She recommends serving it with the Garlic-Lemon yogurt but its not a must.
Provided by Mindelicious
Categories Lunch/Snacks
Time 25m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat a heavy bottomed skille tover medium-high heat. Pour in the oil and add the zucchini and jalapeno, sprinkle with the salt. Saute for about 7 minutes, or until the zucchini is lightly browned.
- Add the garlic, olives, cumin, and coriander, and saute for 2 minutes more.
- Add the salsa verde and black beans and cook for 5 minutes. The salsa should reduce a bit so its not soupy.
- Mix the ingredients for the Garlic-Lemon Yogurt if your using.
- Warm the tortillas in a skillet or wrap in a moist towel & nuke for a minute. Assembly the tacos by adding the filling, yogurt, and topping with scallions. Enjoy!
FOIL PACK TACO CHICKEN DINNER
This taco chicken dinner is made to taste like the recipe I received in an email from a popular name brand website. A very quick and easy meal for those busy weekends. Also included in the Zaar World Tour 2005, Mexico.
Provided by lauralie41
Categories One Dish Meal
Time 50m
Yield 4 packet, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Sprinkle taco seasoning mix evenly over chicken, set aside. Using four large sheets of aluminum foil; place 1/2 cup of potatoes on center of each sheet. Layer one chicken breast, 1/4 cup of cheese and 2 tablespoons of salsa on each pile of potatoes.
- Bring up sides of foil. Double fold top and ends to seal each packet, leaving room for heat to circulate inside. Place each packet, in single layer, on a 15x10x1-inch baking pan.
- Bake for approximately 25 minutes or until chicken is cooked through, no pink juices, and potatoes are fork tender. Remove the packets from oven and let stand for 5 minutes.
- Using a sharp knife, cut slits in each foil packet to release steam before opening. To serve, place one packet on each of 4 plates and top with sour cream.
Nutrition Facts : Calories 320.6, Fat 11.5, SaturatedFat 6.6, Cholesterol 92.8, Sodium 556, Carbohydrate 18.1, Fiber 2.2, Sugar 1.6, Protein 35.3
ZUCCHINI, BLACK BEAN, AND CORN ENCHILADAS
Make and share this Zucchini, Black Bean, and Corn Enchiladas recipe from Food.com.
Provided by Absarunnin
Categories One Dish Meal
Time 1h10m
Yield 8 enchiladas, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Prepare enchilada sauce: Heat oil in large saucepan over medium heat. Add onion and garlic; saute 5 minutes or until onion is tender. Stir in broth, chili powder, honey, cumin, salt, and crushed tomatoes. Reduce heat, and simmer 30 minutes.
- While sauce is simmering, heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; saute for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
- Spread 1 cup enchilada sauce in the bottom of a 13X9-inch baking dish. Spoon about 1/2 cup zucchini mixture (and any grilled chicken you may want to add) down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and cheese. Spread remaining sauce over enchiladas.
- Cover with foil; bake at 350 degrees for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.
Nutrition Facts : Calories 396.9, Fat 14.5, SaturatedFat 6.7, Cholesterol 29.7, Sodium 930.8, Carbohydrate 52.1, Fiber 6.7, Sugar 3.6, Protein 18
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