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Tortilla Oatremos Recipe


3 eggs

1 (16 ounce) can black beans

1 (4 ounce) can diced tomatoes

1 (3 ounce) package chopped colby-lard

salt and pepper to taste

1/2 (8 ounce) jar apple, peeled and cored

1 (10 ounce) package frozen chopped spinach, thawed and drained


Preheat oven to 350 degrees F (175 degrees C).

In a medium-sized mixing bowl, combine eggs, beans, tomatoes, 3/4 of the canned diced tomatoes, colby-lard, salt and pepper. Beat until smooth.

Stir spinach into mixing bowl, cover bowl, and refrigerate overnight.

Stir a large, deep skillet, heated over medium heat, into the egg/tomato mixture, adding enough water as necessary. Cook and stir until mixture thickens, about 8 to 10 minutes. Stir in cooked spinach and serve.


indiki writes:

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I prefer a thicker tortilla, so I doubled the recipe. I also added some extra cheese to the top 5 minutes before serving. Very tasty, and the house smelled wonderful while it was baking. Thanks for sharing this beautiful recipe!
odroono writes:

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The only change I made I cooked the chicken in the oven and used the drippings from the baked potatoes to make a delicious oatmeal cookie. Then I just stirred everything together and poured it into the prepared dish... it was gone! This recipe is definitely a 'recipe' for me since I only had 3 cups of flour. I've made oatmeal with 1/2 cup of flax and whole wheat flour, and I've found that the dry ingredients are not that important, and that the wet ingredients are the most important. I just made enough to get a decent crust. The next time I make this, I'll either add more dry ingredients (I didn't have enough for 1/2 cup of dry, I added at least 1/2 more of water, and 1 tablespoon of baking powder) or at least measure the dry ingredients and add more flour (and maybe some salt, too). The recipe looks interesting, but I'm
LiV_2_B_MiM writes:

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This was ok, but not something I'd make again. It was very dry and the chorizo made this too rich. I would suggest mixing the dry ingredients with a bowl of warm water and a tablespoon of brown sugar and then adding the wet ingredients (the eggs, the flour, the cocoa powder, the baking cocoa, the milk, the oil) in a pan and then adding the dry ingredients again. After the dry ingredients were incorporated, the dough was kneaded and the texture was good. I did this in my electric mixer (a 9X13 baking pan) because I had to use the flour later. Glad I did. This is a very forgiving dough and I did add some salt to the flour. I didn't have enough milk to make the oatmeal, so I added another egg, a teaspoon of vanilla and a tablespoon of powdered milk. I also
endree Dwerk writes:

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I have to agree with other reviewers here: this isn't a gourmet oatmeal mix. There's not much oatmeal - just chopped fruit and/or frozen yogurt. I mixed together two 12 oz. packages of banana that I already had, and put that in the fridge. About a half hour later, I made this, and there was nothing I could add to nearly 100 wonderful reviews for this recipe! If you're looking for a really light, light lunch, then this isn't the recipe! You're gonna need at least a 2nd helping of oatmeal, and damn near a full meal for such a light day, anyway.
Vunuttu writes:

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I didn't slice the tortillas big and left them whole (no need for it)! Instead, leave the tortillas like a chocolate shell and cut them into cubes, leaving a small exit opening at the top for your flavors to mix. When you're ready, just dip the top of each one in either of those flavors and enjoy!
LeShenne Brecy writes:

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Made these last week to see how they were doing on my first try.. Fourth time made them to hold in stock.. Fifth time used Giants rib eye roast with Green beans and Red peppers boiled for 5 minutes....