I love tacos, and having them for breakfast is even more fun to start the day! Fluffy eggs, beans, salsa, and veggies, topped with avocado make this a delicious way to start your day.
Note: to make vegan use lard-free refried beans, or canned beans of your choice. Try plant-based cheese or dairy-free sour cream.
Yield: 6 tacos
12 corn tortillas
1 can of refried beans or any beans you prefer
salsa of your choice
1 tbsp. chives
1 red onion
In a skillet pan heat tortillas, on medium heat, with a little olive oil for about 1-2 minutes per side or just until slightly browned and set aside.
In a medium bowl, crack open the eggs and add 1 tbsp. of water and chives, and mix well.
In a small skillet heat some oil and cook eggs on medium heat. Stir often so it doesn’t burn and cook until firmly set and take off the heat.
In a small pot heat up the beans until warmed through, stirring occasionally.
Wash all produce, peel, and chop the onion. Cut the avocados around the seed and remove the seed. Scoop out the rest and slice thin.
Using two tortillas for each taco, layer with the beans, cheese, eggs, salsa, spinach, and avocado on top. Continue for the remaining tacos and serve.
Until next time~Julie
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