4.9 from 24 votes
Breakfast Tacos Recipe
Shredded beef, sweet peppers and scrambled eggs make this Mexican recipe a family favorite for breakfast, brunch or brinner in under 30 minutes.
Cook Time
25 mins
Total Time
25 mins
Servings:
8
Calories:
62845 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 tablespoon vegetable oil
- 1 green bell pepper , seeded and sliced
- 1 bell pepper seeded and sliced, orange
- 1 yellow onion peeled and sliced, medium
- 12 ounces beef or carnitas, or other pre-cooked protein of choice, taco meat or shredded, precooked
- 8 inch flour tortillas
- 1 tablespoon butter
- 8 egg
- milk or water, splash
- kosher salt
- 15 ounce black beans canned
- 1 avocado , peeled, pitted and chopped
- 1 to mato , chopped
- ½ cup cotija cheese , crumbled
- salsa
- cilantro
Instructions
- Heat the oil in a 12-inch skillet over medium-high heat. Add the peppers and onion to the skillet and sauté until vegetables soften, about 5 minutes, stirring occasionally. Add the shredded beef taco meat and cook until warmed through, about 4-5 minutes.
- Meanwhile heat the flour tortillas over a gas flame for about 30 seconds each, or in the microwave.
- In a different 12-inch skillet, melt the butter over medium heat.
- Meanwhile, warm the beans in a small saucepan over medium heat.
- Whisk the eggs in a medium bowl and add a splash of milk or water. Add a pinch of kosher salt and add to the skillet with the melted butter. Cook, stirring often with a spatula until the eggs are softly cooked.
- Put a few spoonfuls of beef in the bottom of a tortilla and add some scrambled egg. Add some of the beans and then garnish with avocado, tomato, and cotija cheese. Repeat with remaining tortillas. Serve with chopped cilantro and salsa if desired.
Cup of Yum
Notes
- To make these tacos freezer-friendly, leave out the toppings (avocado, tomato, cotija cheese and cilantro – the salsa will be fine), and simply fold your tacos up like a burrito, wrap in foil, and place in a freezer-bag. To reheat, preheat your oven to 400 degrees, and place the tacos (still wrapped in their foil) in the oven. Bake for about 10 minutes.
Nutrition Information
Calories
628.45kcal
(31%)
Carbohydrates
73.95g
(25%)
Protein
30.32g
(61%)
Fat
23.24g
(36%)
Saturated Fat
8.59g
(43%)
Cholesterol
204.35mg
(68%)
Sodium
1212.17mg
(51%)
Potassium
810.38mg
(17%)
Fiber
9.2g
(37%)
Sugar
7.68g
(15%)
Vitamin A
1006.42IU
(20%)
Vitamin C
38.12mg
(42%)
Calcium
224.63mg
(22%)
Iron
7.1mg
(39%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 62845
% Daily Value*
| Calories | 628.45kcal | 31% |
| Carbohydrates | 73.95g | 25% |
| Protein | 30.32g | 61% |
| Fat | 23.24g | 36% |
| Saturated Fat | 8.59g | 43% |
| Cholesterol | 204.35mg | 68% |
| Sodium | 1212.17mg | 51% |
| Potassium | 810.38mg | 17% |
| Fiber | 9.2g | 37% |
| Sugar | 7.68g | 15% |
| Vitamin A | 1006.42IU | 20% |
| Vitamin C | 38.12mg | 42% |
| Calcium | 224.63mg | 22% |
| Iron | 7.1mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.