Because we grew up eating breakfast tacos—whether from a local taco joint or wrapped fresh by our mom in the morning—one of our favorite ways to enjoy breakfast is rolled up in a tortilla! Here, we’ve made a Tortilla Breakfast Roll for you to enjoy in the morning. Think: Omelet meets taco meets wrap. ¡Buen provecho!
In a 8-10 in non-stick skillet, add oil, tomatoes, jalapeños, and onions. Sauté for 5 minutes. In a separate bowl, whisk the eggs together, season with salt and pepper, and add to the skillet.
Spread egg mixture to create a round ‘omelet’, large enough to cover the whole surface of a tortilla.
Once the open-faced omelet has cooked through, place tortilla over it and flip over in the pan. Tortilla will now be directly on the pan.
Cook on medium heat for 1-2 minutes until tortilla starts to get some color. Remove from heat onto a cutting board and roll tortilla with omelet inside.
Cut tortilla roll into 4 smaller pieces and garnish with hot sauce and cilantro.
For those who love cake, cookies, and chocolate, we present to you: Mexican Chocolate Cream Cake! With all the nostalgic flavor of the Mexican hot chocolate we grew up sipping at our grandma’s house, this chocolate cake is decadent and delicious! Save this recipe for birthdays, family get-togethers, and as a dessert after a yummy meal.
Our favorite tostadas growing up were simple—a heaping serving of beans and a handful of cheese! In the spirit of inclusivity at the table, we’ve made this tostada vegan. Just slather on our Vegan Refried Black Beans, guacamole, and all your favorite toppings (endless possibilities include: salsa, hot sauce, lime juice, jalapeños, and cilantro)—we topped ours with pico de gallo and some extra tomatoes!
