Egg, Bean, and Greens Breakfast Tacos
Breakfast tacos don’t typically contain a whole lot of green, so these are a great change-up from the egg-and-meat or -potato favorites. Eggs are scrambled with lettuce, caramelized onion, and refried beans and served in corn tortillas with a sprinkle of melted cheese. They’re a great option for vegetarians.
Egg, Bean, and Greens Breakfast Tacos
Yield: 6 small tacos (2 to 3 servings)
Cook Time: 30 minutes
Ingredients:
- 4 organic, free-range eggs
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 recipe Simply Sautéed Lettuce with Caramelized Red Onion
- 1 tablespoon extra virgin olive oil
- ½ cup refried pinto beans
- ½ cup shredded organic cheese
- 6 corn tortillas
Directions:
- Beat eggs together with salt and pepper until whites and yolks are well mixed. Set aside.
- Prepare Sautéed Lettuce. Once seasoned, drizzle oil into the pan, and add refried beans. Stir well to incorporate. Allow to cook a few minutes until beans are heated through.
- Give eggs another stir, and pour into the hot pan, allowing to spread and to sit for about a minute before agitating. Use your spoon or spatula to gently push egg in toward the middle of the pan from the outside, tilting the pan if necessary to allow any uncooked egg to spill onto the hot pan. Continue scrambling every few minutes until egg is almost cooked to your liking. Sprinkle with cheese, and remove from heat.
- Warm tortillas. If they’re fresh, that’s even better. If not, wet them just slightly before you warm in a toaster or pan, as cold corn tortillas are prone to crack.
- Spoon egg mixture evenly among tortillas, and serve warm with hot sauce.