Ahhhh, comfort food. Those dishes that are no-fuss and full of flavor – these meals often appear as home-cooked delights or restaurant favorites we can’t help but love. But if you don’t have a lot of time to dedicate to the kitchen and want something healthier than your typical favorite dish, then Dr. Uttaburanont has just the answer: lighter vegetarian chilaquiles! This delicious version of the traditional Mexican breakfast casserole is lighter on portion sizes, and trim down on fat content so you get all the great flavors without any of the guilt. Ready to take your Taco Tuesday nights up a notch? Read on for our Chilaquiles recipe!
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2
servings5
minutes10
minutes161
kcal2 corn tortillas
2 eggs
Small bag of riced cauliflower (Spanish style)
Salt & pepper
1 teaspoon Avocado oil
Optional:
Taco seasoning
Avocado
Cilantro
Steam bag of riced cauliflower.
Place light amount of avocado oil into a pan, heated to medium heat. Tear tortillas into bite size pieces, and lightly toast pieces.
Crack eggs into pan, season to taste with salt and pepper. Scramble and mix together. Toss together with Spanish style riced cauliflower.
For extra flavor you can sprinkle with taco seasoning, and even serve with slices of avocado.
