Time
50 min
Serving
4 persons
Calories
594
These vegetarian breakfast taquitos are filled with mushrooms and kale and make a great start to the day.
Ingredients
- vegetable oil: 4 tsp
- cremini mushrooms: 2 cups (chopped)
- red bell pepper: 0.75 cup (chopped)
- onion: 0.33333 cup (chopped)
- kale leaves: 2 cups (chopped)
- eggs, lightly: 4 piece (beaten)
- egg whites, lightly: 4 piece (beaten)
- Monterey Jack cheese with jalapeños: 0.5 cup (shredded)
- (4-ounce) can green Chilis, undrained: 1 piece
- (6-inch) whole wheat flour tortillas: 8 piece
- salsa: 0.25 cup
- optional toppers: Mexican crema, chopped fresh cilantro, sliced green onions, and/or chopped black olives:
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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Heat 1 teaspoon oil in a large nonstick skillet heat over medium heat. Add mushrooms, bell pepper, and onion; cook until tender, stirring occasionally, about 4 minutes. Add kale. Cook and stir until wilted, about 1 minute. Remove from skillet.
-
Add eggs and egg whites to the hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking until egg mixture is cooked through but still glossy and moist, 2 to 3 minutes. Return vegetable mixture to skillet with cheese and chiles; stir gently to combine.
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Fill each tortilla with about 1/3 cup filling; roll up as tightly as possible. Arrange taquitos, seam side down, on the prepared baking sheet, leaving space between each. Brush evenly with remaining 3 teaspoons oil.
-
Bake in the preheated oven until evenly browned and crispy, about 15 minutes or. Serve with salsa and, if desired, toppers.
