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Corn tortillas with eggs, kale, carrots, corn, and shallots.
Heat olive oil in a large frying pan. Add shallots and saute until translucent, about 2-3 minutes.
Add the eggs and begin to scramble, then, after about 1-2 minutes, add the kale, stirring often until it begins small and wilted.
Continuing to stir and break up the eggs, add the corn and grated carrots, stirring until incorporated. When the eggs reach desired consistency, season with salt and pepper.
To assemble the tacos, spread refried beans evenly on each tortilla. Top with egg and vegetable mixture. Serve with hot sauce, if desired.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!