Don’t be caught off guard by the humble deliciousness of a bean and cheese taco,
burrito, or quesadilla. These breakfast tacos include seasoned black beans,
shredded cheddar cheese, soft scrambled eggs, cilantro, lime, and sour cream.
Especially if you are starting with canned black beans, this recipe comes together
really quickly and easily–What’s not to like?
The following recipe is meant to make about 8 breakfast tacos.
Black Bean, Egg, & Cheese Breakfast Tacos
Don’t be caught off guard by the humble deliciousness of a bean and cheese taco,burrito, or quesadilla. These breakfast tacos include seasoned black beans,shredded cheddar cheese, soft scrambled eggs, cilantro, lime, and sour cream.Especially if you are starting with canned black beans, this recipe comes togetherreally quickly and easily--What’s not to like?The following recipe is meant to make about 8 breakfast tacos.
Ingredients
- 8 whole eggs
- 3 Tbsp salted butter
- A small pinch (less than ¼ tsp Kosher salt)
- 1 Tbsp vegetable oil
- ½ red onion (small dice)
- 1 can black beans (rinsed and drained)
- 2 Tbsp ¼ can Chipotles in adobo sauce, minced
- ¼ tsp ground cumin
- ¼ tsp dried oregano
- Zest of 1 lime
- Juice of ½ lime
- Kosher salt & freshly-ground black pepper (to taste)
- 8 five-inch corn tortillas
- 1.5 cups shredded cheddar cheese
- 1 cup sour cream (for serving)
- ¼ cup fresh cilantro (roughly chopped, for serving)
- 1 lime (cut into 8 wedges, for serving)
- Your favorite hot sauce (for serving)
Instructions
- Whisk the whole eggs in a large bowl, until they arrive at a uniform color and consistency.
- Add 3 Tbsp of salted butter to a sauté pan over medium heat, and add the whisked eggs.
- Season the eggs with a small pinch (less than ¼ tsp) of Kosher salt, and stir with a rubber spatula once you see the egg proteins start to coagulate and stick to the bottom of the pan.
- Reduce the heat to low, and continue to cook until the eggs are 95% cooked, but still a tiny bit runny.
- Remove the eggs from the stove, and cover loosely with aluminum foil.
- *The eggs will continue to cook slightly once you remove them from the heat.
- Clean out the sauté pan, and add 1 Tbsp of vegetable oil.
- Increase the heat to medium, and add the diced red onion, rinsed and drained black beans, minced chipotles in adobo sauce, ground cumin, and dried oregano.Cook the contents over medium heat for about 5-7 minutes, or until the onions are
- Cook the contents over medium heat for about 5-7 minutes, or until the onions are Add the lime zest and lime juice.
- Taste, and season with Kosher salt and freshly-ground black pepper.
- When you are ready to assemble your breakfast tacos, heat the tortillas on both sides, one at a time, in a nonstick sauté pan.
- *You can keep the tacos wrapped in aluminum foil after you griddle them to keep them warm.
- Assemble the tacos with the warm corn tortillas, scrambled eggs, seasoned black
- beans, shredded cheddar cheese, sour cream, fresh cilantro, fresh lime juice, and a generous quantity of your favorite spicy hot sauce. generous quantity of your favorite spicy hot sauce.
Notes
While corn tortillas are listed in the ingredients above, use flour tortillas if you
prefer.
prefer.