Bean Egg Breakfast Tacos (Printable Version)
# What You'll Need:
→ For the beans
01 -
15 oz can black beans, washed and drained
02 -
1/2 cup water
03 -
1 to 2 tbsp taco mix
04 -
Fresh lime juice squeezed to your liking
05 -
Table salt, add as needed
→ For the tacos
06 -
8 large eggs
07 -
1 tablespoon butter or olive oil for cooking
08 -
Salt and pepper to taste
09 -
8 small corn tortillas, flame-kissed and warm
10 -
3/4 cup grated Monterey jack or cheddar cheese
11 -
Salsa or Pico de Gallo
12 -
Guacamole or sliced avocado
13 -
Cilantro leaves
14 -
Red onions, pickled
# Steps to Follow:
01 -
Throw black beans, water, and taco mix into a small pot. Let it bubble and smash beans with a spoon until you like how thick they are. Cook another minute or two if they're too runny. Squeeze in some lime juice, add salt, and put in more taco mix if you want.
02 -
Break eggs into a bowl and beat them well. Warm up butter or oil in a non-stick pan over medium heat. Add eggs, sprinkle with salt and pepper, and don't touch them for about 25 seconds. Turn heat down and gently push the edges toward the middle with a spatula. Take the pan off the heat while eggs are still a bit soft.
03 -
Smear bean mix on each tortilla. Add eggs, sprinkle cheese, top with salsa, avocado, cilantro, and those pickled onions. Eat right away.
# Additional Tips:
01 -
To get those nice marks on tortillas, hold each one with tongs over a medium flame for about 20 seconds on both sides.
02 -
You can throw in chorizo, bacon, sausage, or some potatoes if you want more stuff in your tacos.