Entomatadas were Ivanna’s favorite after-school meal that her mom used to make. This dish is easy to make, requires just a few ingredients, and tastes delicious. Entomatadas can be enjoyed by themselves or served with eggs for breakfast or steak and beans for a hearty dinner.

Quick Info

⏱️ 25 min • 🍽️ 8 servings • ⭐ 78%

Nutrition

132 cal • 5g protein • 13g carbs • 6g fat

Tags

[Gluten-Free] • [Under 30 Minutes] • [Appetizers] • [Breakfast] • [Brunch] • [Dinner] • [Lunch] • [Sides]

Ingredients

• 5 roma tomatoes
• 3 garlic cloves
• ¼ white onion, roughly chopped
• ⅛ teaspoon ground cumin
• ½ tablespoon chicken bouillon powder
• ½ cup water
• 2-3 tablespoons olive oil, plus more as needed
• 8 medium corn tortillas
• 6 ounces queso fresco, crumbled
• Grilled skirt steak
• Sliced avocado
• Cooked black beans
• Sliced red onion
• Chopped fresh cilantro

Instructions Preview

1. Add the tomatoes, garlic, onion, cumin, ch…
2. Heat the olive oil in a large pan over med…
3. In a separate large pan, warm a drizzle of…

…and 3 more steps

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Recipe by: Ivanna Lopez Guajardo • From: Tasty