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 (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

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.

No additional tips available.

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

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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.

Broccoli and Rice in Egg Tortillas.

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