Breakfast Tacos
Delicious and protein-packed breakfast tacos that are quick to prepare, versatile, and perfect for busy mornings or family gatherings.
Ingredients
Vegetables and Filling
- 1 tablespoon vegetable oil For sautéing veggies, enhancing texture.
- 1 piece green bell pepper, seeded and sliced Adds color and crunch.
- 1 piece orange bell pepper, seeded and sliced Fun sweetness complements the dish.
- 1 medium yellow onion, peeled and sliced Brings flavor depth to your filling.
- 12 ounces taco meat or shredded beef (precooked) Choose carnitas or your favorite pre-cooked protein for convenience.
- 1 tablespoon butter For frying eggs and adding richness.
- 8 pieces eggs The main protein source, ensuring your meal is filling.
- splash milk or water Makes eggs fluffier for a delightful texture.
- to taste teaspoon kosher salt Simple seasoning to enhance flavor.
- 1 can 15-ounce can black beans Adds additional protein and fiber.
Toppings
- 1 piece avocado, peeled, pitted, and chopped Creamy texture to top your tacos.
- 1 piece tomato, chopped Freshness and color enhance the dish.
- 1/2 cup cotija cheese, crumbled Rich, salty cheese that pairs perfectly.
- salsa Adds zesty flavor and moisture.
- to taste cilantro Brightness and freshness to finish each taco.
Tortillas
- 8 pieces 5-inch flour tortillas Soft tortillas that hold all the goodness.
Instructions
Preparation
- Heat the oil in a 12-inch skillet over medium-high heat. Add the sliced peppers and onions, sautéing until they soften, about 5 minutes.
- Add the shredded beef taco meat to the veggies and cook until heated through, approximately 4-5 minutes.
- Meanwhile, warm the flour tortillas over a gas flame for about 30 seconds each, or use the microwave for a quicker option.
- In a separate 12-inch skillet, melt the butter over medium heat, preparing for the eggs.
- Warm the black beans in a small saucepan over medium heat to add to your tacos.
- Whisk the eggs in a medium bowl with a splash of milk or water and a pinch of kosher salt. Pour the mixture into the skillet with melted butter and cook, stirring often, until the eggs are soft and fluffy.
Assembly
- Layer a few spoonfuls of beef in each tortilla, followed by scrambled eggs and beans. Garnish with avocado, tomato, and cotija cheese. Repeat with remaining tortillas.
- Serve with chopped cilantro and salsa if desired.
Storage
- To prepare for future meals, skip the toppings and wrap the assembled tacos like burritos in foil. Store them in a freezer bag. Reheat by baking the wrapped tacos at 400°F for about 10 minutes.
- If you have leftovers, store the fillings separately. The assembled tacos should be kept in an airtight container in the fridge for up to 2 days.
Notes
Prep toppings in advance to make mornings easier. Use any leftover proteins for different flavors. Scale the recipe easily for family size.