Ingredients
30 servings
Eggs
60.0
whole
Tortillas - Corn taco size
60.0
whole
Beans - Pinto
8.0
can(s)
Enchilada Sauce 28oz (BIG)
2.0
can(s)
Romaine
2.0
head(s)
Cotija
1.0
package(s)
Oranges
12.0
whole
Tapatio (small)
1.0
bottle(s)
Salsa
1.0
jar(s)
Yogurt (Vanilla)
0.5
whole
Granola
0.3
bag(s)
Juice
59.0
ounce(s)
Coffee
0.5
can(s)
white sugar
0.75
cup(s)
Half and Half
2.0
pint(s)
Tea Bags Mixed
8.0
whole
Hot Cocoa
0.2
can(s)
Gatorade
5.0
ounce(s)
Dietary Restrictions
Eggs
Wheat / Gluten
Dairy
Recipe Instructions
Cut fruit and set aside. Slice Romaine into thin shreds and crumble cotija for garnish.
Warm up beans in DO
Warm up Red Chile Sauce (enchilada sauce) in DO
Fry tortillas and eggs simultaneous to serve warm. Each person gets two tortillas and two eggs, top with warm red chile sauce.
Serve on the side : romaine, cotija, salsa, beans