Quick Breakfast Tacos
When it comes to the question of morning nourishment, quick breakfast tacos are an excellent way to go. The combination of whole-grain corn tortillas, black beans, savory salsa, and a fried egg is a tasty one that’s packed with good nutrition. Whether you make your own homemade black beans or simply open a can, it’s a snap to transform them into a flavorful south-of-the-border egg dish.
Flexible Breakfast Tacos
The recipe at its most basic is just four ingredients. The truth is, that’s plenty to make a very tasty taco. That said, if time permits and you have a stocked fridge, you can take it a step further by adding any or all of the following:
- Grated Cheddar, Jack, or crumbled Cotija
- Sliced avocado
- Shredded cabbage
- Cooked vegetables, such as broccoli, sweet potato, or sauteed leafy greens
- Fermented vegetables, such as pickled cabbage or pickled jalapeños
- Crumbled bacon or cooked chorizo
Serve For Lunch or Dinner
Just because these tacos are crowned with an egg doesn’t mean they aren’t suitable for lunch and dinner, too. If serving these for bigger meals, you may want to add something on the side. This colorful slaw goes well with the tacos and adds pleasing crunch to your plate. You can also serve the tacos with guacamole to spoon over the top or add a plate of cut up crunchy vegetables with a squeeze of lime juice and dash of Tajin or other favorite spice.
Make as Many Tacos as you Need
The recipe makes just a single taco, which may be just the right amount for some. Folks with bigger appetites can easily double or triple the recipe.
If you like these Quick Breakfast Tacos, check out these other recipes:
Freezer-Friendly Breakfast Egg Wraps
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.
- 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)
Put the beans on the tortilla and use a fork to mash them over the surface. Top with salsa or hot sauce.
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.
Cook the egg according to your personal preference: sunny side up, over easy, or over hard.
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.
09.06.2022 at 1:32 PM #
Katie, we love ourselves a great breakfast taco around here, for every one of the reasons you list above. When I have time, I stir this emulsion, by Dan Jason in his book “Pulses,” in to 4 cups of breakfast beans: 1 rounded t of chipotle en adobo or to taste, 1 T apple cider vinegar, 1 T lime juice, 1 t honey, 1T Dijon, and 1/4 c olive or avocado oil. So delicious. The great news too is that these beans freeze beautifully! Thanks so much for this piece.
09.06.2022 at 1:32 PM #
That sounds fabulous. I will try it!