Hearty Mexican Breakfast Tacos
These Hearty Mexican Breakfast Tacos are packed with flavor and perfect to kickstart your day! Filled with savory veggies, protein, and spices, they’re a delicious, energizing way to fuel your morning—easy to make and full of bold, satisfying taste.
Ingredients
- 3 ripe tomatoes, finely diced
- 2 roasted red peppers (from a jar), drained, finely diced
- 4 green onions, finely sliced
- 1 lime, juiced
- 14 oz. (400g) canned black beans
- 8 small flour or corn tortillas
- 1 tbsp butter
- 8 large free-range eggs
- Cilantro, chopped, to garnish
Instructions
- Place the tomatoes, roasted red peppers and green onions in a large bowl, squeeze over the juice from ½ a lime and drizzle over 1 tablespoon of extra virgin olive oil. Season with salt and pepper, then taste, adding more seasoning or lime juice if needed. Set aside.
- Place 2 teaspoons of olive oil in a small pot over low-medium heat. Add the black beans, season with salt, and gently heat through, stirring occasionally.
- Heat a dry skillet over medium heat. Toast each tortilla individually on both sides until slightly charred and warmed through. Once toasted, cover the tortillas with a clean tea towel or wrap them in foil, to keep warm.
- In a separate frying pan, heat 4 teaspoons of olive oil with the butter over medium heat. Fry the eggs until the whites are set but the yolks remain soft and runny (cook longer for firmer yolks).
- Place two tortillas on each plate. Top with a spoonful of warmed black beans, a generous portion of salsa, and top with fried eggs. Garnish with chopped cilantro if desired.
Nutrition
Serving: 1gCalories: 441kcalCarbohydrates: 41gProtein: 22gFat: 21g
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