Spoon UIUC teamed up with Food & Wine magazine to increase awareness about the problem of food waste on our campus. With a microgrant of just under $100, we created 10 original recipes to show you how you can transform leftover late-night eats into something equally amazing the next day.

Last night, those tacos seemed like the best idea you’ve had all week. But when you wake up to a styrofoam box of leftover soggy tortillas, it’s a different story. This recipe will transform those sad tacos into a chilaquiles brunch dish that’s even more appetizing than last night’s meal.

When your roomies ask you what cooking class you’re taking, just say you’ve enrolled at Spoon U. Congrats class.

Leftover Beef Taco Brunch Chilaquiles

  • Prep Time:5 minutes
  • Cook Time:30 minutes
  • Total Time:35 minutes
  • Servings:6
  • Medium

    Ingredients

  • 1 tablespoon vegetable oil
  • 2 leftover tacos
  • 1 avocado, sliced
  • 6 eggs
  • 1/2 cup crumbled feta
  • 2 1/2 cup salsa
  • 1 lime
  • 3 sprigs cilantro, for garnish

Step 1

Coat the pan with vegetable oil and add in salsa. Let it simmer for about 10 minutes, stirring occasionally.

 

Photo by Shalayne Pulia
Photo by Shalayne Pulia

Step 2

Separate taco shells from their filling and break tortilla apart into pieces.

 

Photo by Shalayne Pulia
Photo by Shalayne Pulia

Step 3

Add tortilla pieces and feta cheese to salsa and stir gently.

 

Photo by Shalayne Pulia
Photo by Shalayne Pulia

Step 4

Once tortilla strips are completely coated, add taco filling to the center and crack six eggs around the perimeter of the pan. Cover and let cook for about ten minutes or until eggs have set.

Photo by Shalayne Pulia
Photo by Shalayne Pulia

Step 5

Serve with lime, cilantro and avocado slices to taste.

Photo by Shalayne Pulia
Photo by Shalayne Pulia