Broccoli and Rice in Egg Tortillas. Recipe

Name: Broccoli and Rice in Egg Tortillas.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) packagebroccoli and cheese rice; 1 cup shredded Mexican blend cheese; ½ cup ranch corn nuts; 2 tablespoons chopped cilantro; 1 teaspoon chili powder; ½ teaspoon dried oregano; ¾ teaspoon salt; 3 eggs; 4 tablespoons vegetable oil; 4 flour tortillas; 1 cup chopped broccoli

Servings: persons

1
cook rice and broccoli according to package directions.
2
mix with cheese,corn nuts, cilantro,half of the chili powder, half the oregano and half the salt.
3
in a pie plate beat eggs with remaining spices.
4
in a non stick skillet,heat 1 tablespoon of the oil over medium heat.
5
dip 2 tortilla in egg mixture.
6
place in hot skillet.
7
add two more tablespoons of mixture and then cook til slightly browned.
8
place a bit of mixture in tortillafold over and press.
9
repeat making 3 more tortillas.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (10 ounce) packagebroccoli and cheese rice, 1 cup shredded Mexican blend cheese, ½ cup ranch corn nuts, 2 tablespoons chopped cilantro, and more.

Yes, Broccoli and Rice in Egg Tortillas. falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli and Rice in Egg Tortillas.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions