Breakfast Tacos
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Breakfast Tacos
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Quick and easy breakfast tacos with eggs, black beans and cheese. Add your favorite toppings for a satisfying breakfast or fast dinner!
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Ingredients
- 8 small corn or flour tortillas look for street-size
- 1 tablespoon extra-virgin olive oil
- 1 can reduced-sodium black beans 15 ounces rinsed and drained
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt plus a few pinches
- ⅛ teaspoon cayenne pepper
- ¼ cup water
- 1 tablespoon unsalted butter divided
- 8 large eggs
Your Favorite Toppings (pick at least 2):
- shredded cheese
- salsa
- Diced avocado
- Baked Bacon chopped
- cilantro chopped
Instructions
- Warm the tortillas in the oven or microwave (see below).
- Heat the 1 tablespoon oil in a medium saucepan over medium heat. Once it is hot, add the beans, garlic powder, onion powder, salt, and cayenne. With a potato masher or sturdy spoon, lightly mash and stir until the beans are creamy but still have a good amount of texture. Pour in the water. Let simmer, stirring constantly, until most of the liquid cooks off and the beans are super creamy. Stir in 1/2 tablespoon butter until it melts. Taste and adjust seasoning as desired. Cover and set aside to keep warm.
- In a large mixing bowl, briskly whisk the eggs until they are very well combined and an even pale yellow. Heat a medium-large nonstick skillet over medium heat. Add the remaining 1/2 tablespoon butter. As soon as it begins to foam and sputter, reduce the heat to low, swirl to coat the pan, then pour in the eggs. As soon as the eggs' edges are barely beginning to set (this will happen almost immediately), with a rubber spatula, gently push the setting edges towards the center of the pan. Let cook, using the spatula to gently and continually move the set eggs towards the center and break up big clumps, until the eggs look about three-fourths of the way done (they should still be too wet to eat). Remove from the heat, then continue using the spatula to move them gently, until they are cooked but still soft. This entire process will take 3 to 5 minutes. After the eggs are done cooking, season them with a pinch of salt.
- To assemble the tacos, spread a layer of beans, scoop of eggs, and then your toppings of choice: cheese, salsa, and avocado are our faves. Enjoy immediately.
Notes
- TO WARM THE TORTILLAS: Place a rack in the center of your oven and preheat the oven to 350 degrees F. Divide the tortillas into two stacks of 4 and wrap each stack in foil. Place the stacks on an ungreased baking sheet and heat in the oven for 8 to 10 minutes, until warmed through. Or, you can warm them 3 to 4 at a time gently in the microwave; place a damp towel on top to keep them from drying out and heat for 30 seconds (note, that they will be gummier when microwaved, but it still works!).
- TO MAKE AHEAD: Up to 1 day in advance, prepare the refried black beans as directed. Refrigerate them in an airtight storage container until you're ready to assemble the tacos. Warm before serving if desired.
- TO STORE: Refrigerate cooked refried beans and the egg mixture in separate airtight storage containers for up to 3 days. Refrigerate assembled tacos in an airtight storage container for up to 2 days. Store any toppings separately.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Tightly wrap assembled tacos with plastic wrap, then freeze them in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator and unwrap before reheating.
Nutrition Information
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Serving
1taco
Calories
148kcal
(7%)
Carbohydrates
12g
(4%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
167mg
(56%)
Potassium
112mg
(3%)
Fiber
2g
(8%)
Sugar
0.4g
(1%)
Vitamin A
295IU
(6%)
Vitamin C
0.04mg
(0%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 148kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 167mg | 56% |
| Potassium | 112mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.4g | 1% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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