You’re going to love our 5 minute Pepperjack Tacos! As a vegetarian, I’m constantly looking for ways to boost my protein intake after an intense weight training workout. These egg tacos were oh-so-tasty and only took 5 minutes in total to make.
As I said before, the beans and eggs are add a phenomenal amount of protein. The eggs in this not only provide plenty of protein, but they also provide healthy fats, selenium, vitamin D, vitamin B6, vitamin B12, zinc, iron, and copper. You can see why we love eggs so much!
Mix spinach, eggs, and onion in a bowl. Now you have two options: you can cook the egg mixture on the stovetop or in the microwave. Take your pick. If you choose to use the stovetop, start by adding a teaspoon of oil and scramble at low heat. Then melt the pepper jack on top of the mixture. If you choose to use the microwave, cook on high for one minute and then stir and add a slice of pepper jack.
Continue cooking for another minute until the eggs are done and the cheese is melted. Heat up the corn tortillas for about 3 minutes on a stovetop, steamer, or microwave. Spread the beans onto the tortillas, and then add the eggs. Top with a few chunks of avocado and olives, sprinkle with garlic powder, salt, and pepper. Enjoy!
Let us know what you think in the comments below!
- 2 eggs
- 2 corn tortillas
- 1/4 cup of black beans, mashed
- 1 slice of pepper jack cheese
- 1/4 cup of chopped spinach
- 1 tablespoon of chopped onion
- 1/4 avocado, cubed
- Garlic powder, salt and black pepper to taste
- Optional: 8 pitted Kalamata olives
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Mix chopped spinach, eggs and onion in a bowl
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You can either cook egg mixture on stovetop or in microwave. For stovetop, add a teaspoon of oil and scramble at low heat, then melt pepperjack atop the egg mixture. If cooking in microwave, cook on high heat for 1 minute, then stir, add slice of pepperjack and continue cooking for another minute until done.
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Heat up the tortillas on a stovetop, microwave, or oven, and spread beans on top of tortillas, then add cooked eggs
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Top with a few chunks of avocado and olives
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Sprinkle garlic powder, salt and pepper to taste
Serves 2 if snack and 1 if meal.
Tofu is made from curdled soy milk that the water has been removed from. It tends to be fairly bland so it is great to marinate and flexible for whatever flavors you want to add. Tofu tends to have a meat like texture that many people like. It is a great source of protein from that soy and provides a healthy dose of calcium and manganese. I know that many people struggle with properly cooking their tofu, but I think that I have perfected it in this recipe for you. Tossing your tofu on the grill helps add an extra crispiness, and requires little work.
Take a couple cups of vanilla Greek yogurt and mix with some pitted and sliced cherries. Divide this mixture into four mini, flame-proof bowls and cover with a layer of brown sugar. Use a brûlée torch or the broiler for the over for 2-3 minutes until the sugar caramelizes into a perfectly golden crust.
All you need to make the milk is a cup of unsalted cashews and seven cups of water. Soak your cashews in about four cups of water for at least 3-4 hours. After a few hours, dispose of the water the cashews were soaking in. Toss the cashews into a blender and blend them up with another three cups of water. Position a bowl under a cheesecloth or mesh strainer to catch the milk and pour the milk into the strainer. If you’re looking to sweeten up your milk, throw in a bit of vanilla extract for extra flavor that will go perfectly with that bowl of crunchy granola.
You can make this ahead of time and store in the refrigerator for up to 7 days. Enjoy throughout the week in many different recipes. How do you like the sound of making your own cashew milk? Let us know what you think in the comments below!
