Cheesy Egg & Bell Pepper Tacos with Chipotle Sour Cream
Breakfast

Cheesy Egg & Bell Pepper Tacos

with Chipotle Sour Cream

20 MIN
$13.99 2-4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Kickstart your day with these zesty breakfast tacos, which bring together soft scrambled eggs, tender bell pepper, melty monterey jack, and a spicy chipotle sour cream.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Cheesy Egg & Bell Pepper Tacos with Chipotle Sour Cream
Title
  • 4 Flour Tortillas
  • 4 Pasture-Raised Eggs
  • 2 Scallions
  • ¼ cup Sour Cream
  • 2 oz Monterey Jack Cheese
  • 2 tsps Chipotle Chile Paste
  • 1 Bell Pepper
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Grate the cheese on the large side of a box grater. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. In a separate bowl, combine the sour cream and as much of the chile paste as you’d like; season with salt and pepper.

2 Warm the tortillas

Wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap.

3 Cook the vegetables & eggs

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the beaten eggs. Cook, stirring frequently, 2 to 3 minutes, or until cooked through. Turn off the heat; stir in the grated cheese until melted.

4 Assemble the tacos & serve your dish

Assemble the tacos using the warmed tortillas, cooked pepper and eggs, chipotle sour cream, and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Grate the cheese on the large side of a box grater. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. In a separate bowl, combine the sour cream and as much of the chile paste as you’d like; season with salt and pepper.

2 Warm the tortillas

Wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap.

3 Cook the vegetables & eggs

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the beaten eggs. Cook, stirring frequently, 2 to 3 minutes, or until cooked through. Turn off the heat; stir in the grated cheese until melted.

4 Assemble the tacos & serve your dish

Assemble the tacos using the warmed tortillas, cooked pepper and eggs, chipotle sour cream, and sliced green tops of the scallions. Enjoy!

Browse Steps
1 of 4