easy breakfast tacos.
/i'd eat these every dang day...
...mostly because you can customize them in a zillion different ways and i'm verrry very into variety, but this vegetarian version seems to be my go-to.
pete and i make a lot of breakfast tacos of all sorts of ways. when i'm at the helm, i usually go meatless because i ain't got time to fiddle with that stuff.
but i honestly love all the flavors happening in simple vegetarian breakfast tacos like these!
and can we shed some light on la tortilla factory plz? these tortillas are truly the best if you're going to buy tortillas at the sto'. the handmade style specifically, but every type of tortilla i've had from them is just delightful. great work, la tortilla factory people. really great.
these ones shown in the photos are the teeny tiny little handmade style tortillas from la tortilla factory. they're so plump and chewy and the flavor and texture is perfecto.
so we've got delicious tortillas! we've got fresh salsa! we've got a nice ripe & not gross avo (if you're LUCKY)! we've got some buttery scrambled eggs! and we've got some hearty warm black beans and freshly shredded jack cheeeeeeeeese.
so simple. so quick. so satisfying!! and if you desire to add some crumbled breakfast sausage or bacon, just do it nike!
Easy Breakfast Tacos
Makes 4-6 small tacos
Time: 20 minutes
Ingredients:
- 1/2 a can black beans, rinsed & drained
- 2 eggs, scrambled in 1 TB. of butter
- 1/2 cup fresh salsa (I use Reser's Baja Cafe Medium Salsa)
- 1/2 an avocado
- 1/2 cup jack cheese or cheddar cheese, shredded
- 4-6 small tortillas, warmed (I LOVE La Tortilla Factory Handmade Style Tortillas!!!)
- 1/2 cup cilantro, washed and torn (optional)
Instructions-
Open the can of black beans and rinse half the beans in a strainer. Store the remainder in an airtight container. Heat the beans in a small bowl in the microwave for 1 minute or in a small pan on the stove for a few minutes.
Heat a medium sized non-stick pan to medium heat with 1 TB. butter. In a small bowl, crack 2 large eggs. Whisk the eggs with a pinch of salt and pepper until yolks and whites are completely incorporated. While the egg pan is heating, shred the cheese and slice the avocado. Heat another large pan to warm the tortillas on.
Add the whisked eggs to the hot pan. Gently fold the eggs together from the edge of the pan inward - cooking for just a couple of minutes. While the eggs are still slightly shiny, remove from heat.
Assemble the tacos on the freshly warmed tortillas. I usually put the cheese onto the tortilla so it gets a bit melty, then a bit of scrambled eggs, black beans, slice of avocado, salsa, and a little cilantro if desired.
YUM YUM YUM YUM YUM YUM.
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