Southwestern Breakfast Tacos
Southwestern Breakfast Tacos packed with so much flavor from black beans, tomatoes, peppers, avocado, and cilantro.
Southwestern Breakfast Tacos
Weekends are for breakfast tacos, am I right?!
The other day, Kenny and I were reminiscing about all of the AMAZING foods that my Grandma has made us over the years. There are several things that come to mind, but her breakfast tacos are definitely at the top of the list. Now, this was of course back in the day when we didn’t know about my food allergies yet. So they were made on wonderfully soft flour tortillas, with sausage and creamy cheese and eggs.
Definitely not healthy, but oh SO good. She would make a giant batch and individually wrap them in plastic wrap to warm up later. All that work, and they would barely last 48 hours.
I wanted to recreate those glorious tacos by making them healthier, lighter and gluten-free. I wanted to do them justice, so I had to add in lots of flavors to make up for all the fat from the meat and cheese. They are not as indulgent, but equally delicious. I think Grandma would be proud.
These tacos make the perfect weekend breakfast or brunch dish, and are really simple to put together. I’m willing to bet you have most, if not all, of the ingredients right in your fridge and pantry right now. If you’re not making homemade tortillas, it will really only take you about 15 minutes to throw together. And, they are totally customizable. You don’t have to go with the southwestern theme, you can go Greek and add some feta, or even make them more filling by adding sausage or bacon. Get crazy with the toppings.
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Ingredients
- 4-6 corn tortillas
- 4 large eggs
- 1/2 red bell pepper, diced
- 2 scallions, whites and most greens, thinly sliced
- 1/2 cup black beans
- 1 avocado, sliced
- 1 tbsp extra virgin olive oil
- optional toppings and garnish: salsa, cilantro, etc.
Instructions
- In a small saucepan, heat the black beans over medium-low heat, stirring occasionally.
- While the beans are warming, preheat a large skillet over medium heat. Add the oil, peppers and scallions and saute for about 2 minutes, until peppers are slightly soft.
- Add the eggs to the pepper mixture and stir frequently, scrambling the eggs until they are cooked to your liking.
- Warm the tortillas in the microwave for about 30 seconds.
- Build your tacos. Layer the egg mixture with the beans and avocados, and garnish with cilantro and salsa if desired.
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