Breakfast Taco Foil Packs With Black Beans Zucchini And Corn Recipes

CAMPFIRE FOIL PACK BREAKFAST BURRITOS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with nonstick foil.
• Put the potatoes and pepper out on the prepared baking sheet. Drizzle the oil over the vegetables and toss along with 1 teaspoon of salt and 1/2 teaspoon pepper. Spread the vegetables out in to a single layer on three-quarters of the baking sheet. Crumble the sausage on the remaining quarter of the baking sheet. Roast until the potatoes are fork tender and the sausage is cooked all the way through, about 25 minutes. Let cool completely. Pack into a large plastic re-sealable bag and refrigerate up to overnight. Pack in a cooler. (Make sure to pack all of the other ingredients and equipment too.)
• Build a medium campfire (if there is a grate for cooking then go ahead and use it).
• Make the foil packs: Cut eight 15-inch pieces of nonstick foil. Stack 2 pieces of foil, place your hand in the center and fold the sides up to create a shallow bowl. Repeat with the remaining pieces of foil so you have 4 bowls total. Put a quarter of the potato-sausage mixture in the center of each bowl. Crack the eggs into a quart-sized glass mason jar and shake well to scramble.
• Divide the eggs evenly among the bowls. Fold the sides over the fillings to create a seal. Place the foil packs directly onto the coals of the fire, or on the grate above the fire, and cook, rotating with tongs every few minutes until the eggs are set, about 10 minutes. This could take more or less time depending on the strength of the fire, careful of steam you can open the packs to check while they cook. Remove from heat and let cool for 2 minutes so you can handle the foil.
• Open each packs and flip the mixture out onto the middle of your tortillas and top with Cheddar, hot sauce, salsa, scallions and sour cream.

BREAKFAST TACO FOIL PACKS WITH BLACK BEANS, ZUCCHINI, AND CORN

Steps:

• Cut 12 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.
• Toss peppers, zucchini, onion, jalapeños (if using), beans, corn, salsa, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.
• Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
• Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5-10 minutes more.
• Meanwhile, wrap tortillas in foil and heat close to the coals until warm, 5-10 minutes.
• Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Crack 1 egg into the center of each pack and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4-5 minutes.
• Carefully remove packs from coals, open, and sprinkle evenly with cheese and cilantro, if using. Serve each pack immediately with 2 warm tortillas.
• Do Ahead
• Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.
• Cooks' Note
• Packs can be prepared in an oven. Preheat to 450°F and place packs on rimmed baking sheets. Bake until steaming hot, about 15 minutes if packs were refrigerated and about 30 minutes if baking frozen packs (no need to defrost). Carefully open packs (they will be full of hot steam), crack 1 egg into the center of each, season with salt and pepper, and reseal. Return to oven and cook until egg whites are opaque but yolks are still runny, 4-5 minutes more. Top with cheese and cilantro, if using. Serve immediately.
• Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.

BLACK BEAN, ZUCCHINI, & OLIVE TACOS

Steps:

• Preheat a heavy bottomed skille tover medium-high heat. Pour in the oil and add the zucchini and jalapeno, sprinkle with the salt. Saute for about 7 minutes, or until the zucchini is lightly browned.
• Add the garlic, olives, cumin, and coriander, and saute for 2 minutes more.
• Add the salsa verde and black beans and cook for 5 minutes. The salsa should reduce a bit so its not soupy.
• Mix the ingredients for the Garlic-Lemon Yogurt if your using.
• Warm the tortillas in a skillet or wrap in a moist towel & nuke for a minute. Assembly the tacos by adding the filling, yogurt, and topping with scallions. Enjoy!

BLACK BEAN AND CORN TACOS

Steps:

• In a lightly oiled large nonstick skillet, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat until vegetables are tender, 8-10 minutes. Stir in rice; heat through., Spoon bean mixture into taco shells. Top with cheese and sour cream.

BLACK BEAN AND CORN TACOS

Steps:

• Pour beans into a shallow 2- to 3 - quart casserole. Stir in 1/2 cup salsa, 1 tablespoon of the lime juice, and the cilantro. Top bean mixture with corn, then sprinkle with cheese.
• Bake in a 400 d F oven until mixture is hot throughout and cheese is bubbling, about 15 minutes. Meanwhile, stack tortillas and wrap in foil. Place in the oven until tortillas are warm, about 5 minutes.
• While bean mixture and tortillas heat, pit and peel avocado. Cut into thin wedges and arrange on a small serving plate. Sprinkle avocado with remaining lime juice.
• To assemble tacos, spoon bean and corn mixture into warm tortillas. Add avocado wedges and additional salsa to taste.

BLACK BEAN AND SWEET CORN TACOS

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a medium saute pan over medium heat and saute the red onion and garlic until softened, around 5 minutes. Add the cumin and cook for another minute. Drain the beans into a colander and rinse under cold water. Add to the pan and stir to combine with the other ingredients. Using a potato masher roughly mash the beans to bind them with the onions and garlic, but not too much, so you still retain some of the bean texture.
• Place the taco shells on a foil-lined baking sheet and put them in the oven for 2 to 3 minutes to warm.
• Meanwhile make the salad. Put all of the chopped and diced salad ingredients into a bowl. In a small bowl, mix together the mayo, lime juice and salt, using a fork. Pour over the salad and toss gently making sure everything is lightly coated in the dressing.
• When the taco shells are warm, remove them from the oven.
• Divide the bean mix evenly among the 4 tacos, top each one with a couple of slices of pickled jalapeno, a quarter of the sweet corn and a quarter of the salad and garnish with cilantro leaves. Devour.