If you haven’t noticed by now, I love Mexican food. Growing up in San Diego, I ate Mexican food all the time... I could probably eat it every day! I love coming up with healthier versions of foods I love, and that is exactly what I have done today...
My mom is known for her delicious green chile egg casserole... It's super easy to make, but it has a few ingredients I prefer not to eat on a regular basis. So, I changed things up a little bit, and I think it turned about bomb.
To make the casserole a little less boring, I turned it into a taco... Because, well, every Tuesday is Taco Tuesday at our house.
4 Vital Farms organic eggs
1 can green chiles
1/2 cup Bob’s Red Mill almond flour
1/2 cup Parmesan
1/2 cup organic cheddar cheese grated
1/2 tsp pink sea salt
1 cup almond milk
Mix all together
Place in a 9x13 greased pan
Bake on 350 degrees for 50 min
I let the casserole cool for 5 min, chopped some up, and put it in an a Siete almond flour tortilla. Add whatever toppings you prefer! I use Uncanny Better Beans, and of course, avocado and whatever greens I have on hand.
I hope you enjoy!!