1/4 cup coconut oil
2 Eggs
2 Eggs
2 tab Greek yogurt
1/2 cup Cheddar habanero cheese
1/4 cup green Ortega canned chilies
1 small sweet potato, roasted and chopped
4 slices turkey bacon, cooked and chopped
1/2 cup corn
2 tab sour cream
1 avocado
2 tab sour cream
1 avocado
4 corn and wheat tortillas
Whisk the eggs and Greek yogurt. Heat 1/2 tsp coconut oil in a sauce pan and cook the eggs in the oil. Mix in the Ortega chilies. Top the omelet with the shredded cheese. Flip the omelet in half so the cheese will melt in the middle.
Heat the rest of the oil. Fry each tortilla in the oil, than set each tortilla on paper towels.
To build tacos, layer the sour cream, avocado, corn, sweet potatoes, turkey bacon and the eggs in a tortilla.
Whisk the eggs and Greek yogurt. Heat 1/2 tsp coconut oil in a sauce pan and cook the eggs in the oil. Mix in the Ortega chilies. Top the omelet with the shredded cheese. Flip the omelet in half so the cheese will melt in the middle.
Heat the rest of the oil. Fry each tortilla in the oil, than set each tortilla on paper towels.
To build tacos, layer the sour cream, avocado, corn, sweet potatoes, turkey bacon and the eggs in a tortilla.
