Ingredients
| Cooking oil |
1/4 cup
|
| White onion, sliced |
1
|
| Roma tomato, chopped |
1
|
| Nopales (cactus), cooked and chopped |
1 cup
|
| Large jalapeno, chopped with stem and seeds removed |
1
|
| Large egg, beaten |
4
|
| Cilantro, fresh and chopped |
2 tbsp
|
| Black pepper |
1/4 tsp
|
| Large flour tortillas (burrito size) |
2
|
| Salt |
to taste
|
Directions
-
ADD the onion and COOK for about 3 minutes, or until softened. ADD the tomato, nopales, and jalapeño. SEASON with salt and STIR until the tomato starts to break down, about 7 minutes.
-
POUR in the eggs and MIX with the vegetables until the eggs begin to set. ADD the cilantro and black pepper, and ADJUST salt if needed. REMOVE from the heat once the eggs are fully cooked.
-
WARM the tortillas in a large skillet or on a griddle. REMOVE them once they are soft enough to roll.
-
SPOON the egg mixture into the center of each tortilla, FOLD in the sides, and ROLL them up. PLACE them back in the hot skillet, seam-side down, and COOK until lightly toasted.
-
SERVE with your favorite salsa.