Breakfast Tacos with Beans (Print Version)
# Ingredients:
→ For the beans
01 -
15 oz can black beans, rinsed and drained
02 -
1/2 cup water
03 -
1 to 2 tablespoons taco seasoning
04 -
Squeeze of fresh lime juice, to taste
05 -
Kosher salt, to taste
→ For the tacos
06 -
8 large eggs
07 -
1 tablespoon olive oil or butter, for the pan
08 -
Kosher salt and black pepper, to taste
09 -
8 small corn tortillas, charred and kept warm
10 -
3/4 cup shredded cheddar or Monterey jack cheese
11 -
Pico de Gallo or salsa
12 -
Avocado slices or guacamole
13 -
Fresh cilantro sprigs
14 -
Pickled red onions
# Instructions:
01 -
In a small saucepan, combine the black beans, water, and taco seasoning. Bring the beans to a simmer and mash them with the back of a spoon until the desired consistency is reached. Cook for 1 to 2 minutes longer if needed to thicken. Add fresh lime juice, season with salt, and adjust taco seasoning as necessary.
02 -
Crack the eggs into a medium bowl and whisk until combined. Heat butter or olive oil in a nonstick skillet over medium heat. Pour the eggs into the pan, season with salt and pepper, and allow them to cook undisturbed for 20 to 30 seconds. Reduce heat to low and gently fold and stir the eggs with a rubber spatula, pushing edges into the center. Remove the pan from heat when the eggs are soft but still slightly undercooked.
03 -
Spread the black bean mixture on each tortilla. Top with scrambled eggs, cheese, pico de gallo, avocado slices, cilantro, and pickled red onions. Serve immediately.
# Notes:
01 -
To char tortillas, place each one directly over a medium gas flame for 15 to 25 seconds per side, flipping with tongs until lightly charred.
02 -
Feel free to add bacon, sausage, chorizo, or potatoes as additional toppings.