Tuesday, January 29, 2013
Breakfast Tacos - For Dinner!
One of my favorite approaches to the quick and easy weeknight meal is breakfast for dinner. My kids see it as a treat, since it's kinda breaking the rules. This Breakfast Taco recipe has become a favorite. The DIY aspect is fun, means less work for you, and is great for picky eater households.
Aleks (my 10-year old recovering picky eater) will frequently eat a corn tortilla, scrambled eggs, avocado and onion - but all separately.
Whether you already eat together as a family or are looking to do so more often, I hope this recipe finds its way into your repertoire. And remember that you don't have to cook every night to enjoy family meals. Great bonding can happen over leftovers, frozen pizza and take-out too!
8 corn tortillas
1/4 cup milk (or unsweetened milk alternative, like plain rice milk)
1/4 - 1/2 tsp salt
Nonstick spray or butter for greasing pan
Finely chopped red onion or sliced scallions
Black beans (drained and rinsed if canned)
Shredded cheese (such as mild cheddar or monterey jack)
Heat a medium pan over high heat. Cook each tortilla for about 15-20 seconds per side in pan. Pile them up on a plate and cover with foil to keep them warm. This will help keep them from cracking.
In a medium bowl, whisk together eggs, milk and 1/4 tsp salt until well combined. Grease a medium pan by spraying with nonstick spray or rubbing a little butter on the bottom and sides. (Use the same pan you used to heat tortillas to cut down on dishes.) Heat pan over medium heat. Add egg mixture and cook without stirring until edges begin to firm up, about 1-2 minutes. Use a heat-resistant spatula to gently stir eggs, scraping the bottom of the pan to keep them from sticking. Continue to cook, gently stirring every 30 seconds or so, until eggs are just firm. Season to taste with additional salt, if needed. Transfer to bowl.
Set out tortillas, scrambled eggs and other toppings. Have everyone assemble their own tacos with the toppings of their choice. Enjoy!
Makes 4 servings
What kids can do (with appropriate tools and adult supervision)
*Measure milk and salt
*Whisk egg mixture
*Peel and chop avocado (a butter knife will do the trick, but you will want to cut it into wedges first)
*Finely chop red onion or "slice" scallions greens with scissors (a wavy chopper works great with onions if you start with sliced onion)