Anytime Vegetarian Tacos with Simple Ingredients

Initially, these tacos were going to be for breakfast. But after the tornado that is getting the kids ready and leaving the house on time in the morning, morning quickly turned into noontime. I came up with this recipe after seeing a Mexican restaurant menu item. Steak and bacon tacos with red onions and melted brie.

Melted brie? It sounded so perfect and so obvious I had to try it. To avoid plagiarizing a recipe outright, and wanting to cut back on meat for the day, I came up with the idea of a vegetarian taco. The result? Tacos with roasted garlic, caramelized onions, scrambled eggs, pasilla peppers and brie cheese melting on top. After the initial tasting I also added salsa. The acid was exactly what it needed. A little lime could have been nice too. Ah well, next time.

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The ingredients:

-flour tortillas (corn will work just as well. Better if you prefer them.)
-2 eggs
-brie cheese
-1 pasilla pepper
-1 white or yellow onion
-2 small cloves garlic.
-butter and/or olive oil
-1 tsp. sugar

Preparation:

-Preheat an oven to 350-375 degrees. Chop the tops off of the garlic cloves and drizzle olive oil on top. Keep the outer skin on. Place the cloves on aluminum foil or a baking sheet and roast for 30 minutes.

-Roast the pepper over an open flame until all the skin is blackened or blistered. An oven broiler will also work, just remember to turn the pepper over. Take the blistered pepper out and place it in a plastic or paper bag. Set aside to cool.

-Slice the onion to the desired thickness. I prefer very thin onions, but you do what you do, y'know?

Cook:

-When the garlic is finished roasting and the pasilla is peeled. scramble and cook the eggs.

-At the same time, melt/heat the butter/oil in a separate pan and stir in the onions and sugar. Cook until golden to brown.

-In a pan of heated cooking oil, lay in a tortilla. Fry for 2-3 minutes on medium heat. Flip over and fry for 2-3 minutes longer. Tortilla should be pliable enough to fold over without breaking. Fold as it comes out of the oil. This step can be done quickly as the final cooking step, or while the garlic is roasting.

Serve:

-Rub the roasted garlic around the inside of the tortilla, then layer with half of the scrambled eggs, pasilla peppers, caramelized onions and brie cheese. After cheese begins melting,  Spoon 2 tbls. salsa on top if desired.

***Things I learned while cooking this:

1. Make sure the brie is at room temperature. Then be sure it hits something hot when you put it in the taco!

2. Preparing the tortillas after the fact was not the end of the world, but my future strategy is to do it ahead of time.

3. The more peppers and cheese I tasted, the better I liked it.

Hope you like this recipe. Feel free to experiment with your own variations and tell us about it here!



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