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Quick breakfast tacos with a spoon and avocado

Quick Breakfast Taco

This is a simple, nourishing breakfast taco. You can pare it down to bare basics, or add grated cheese, avocado, or other favorite taco fixings.

Course Breakfast
Prep Time 3 minutes
Cook Time 5 minutes
Servings 1 taco
Calories 298 kcal
Author Katie Morford

Ingredients

  • 1 corn tortilla
  • 3 tablespoons black or pinto beans, drained
  • 1 tablespoon Mexican salsa or a few spashes Mexican hot sauce
  • 1 teaspoon extra-virgin olive oil
  • 1 egg
  • Pinch salt
  • 2 tablespoons grated Cheddar or Jack cheese or crumbled cotija (optional)
  • 1/4 ripe avocado, (optional)

Instructions

  1. Put the beans on the tortilla and use a fork to mash them over the surface. Top with salsa or hot sauce.

  2. Heat the oil in a medium cast iron or non-stick skillet over medium heat. Crack the egg on one side of the pan. Set the tortilla (beans side up) on the opposite side of the pan to warm.
  3. Cook the egg according to your personal preference: sunny side up, over easy, or over hard.

  4. When the egg is done, add a pinch or two of salt. Use a spatula to transfer the egg on top of the beans and then tranfer to a plate. Garnish with cheese and/or avocado, if desired. Eat with a knife and fork (or plan to get messy and eat like a taco.