These Southwestern Breakfast Tacos by The Wheatless Kitchen make the perfect weekend brunch dish, and they’re really simple. Throw them together in just 15 minutes! They’re also completely customizable, so feel free to make the recipe your own by tweaking the taco ingredients to your household’s liking.
Southwestern Breakfast Tacos
4 Corn Tortillas
4 large Eggs
1/2 Red Bell Pepper, diced
2 Scallions, whites and most greens, thinly sliced
1/2 cup canned Black Beans, drained and rinsed
1 Avocado, sliced
1 tablespoon Extra Virgin Olive Oil
Optional toppings and garnish: Salsa, Cilantro, etc.
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.
Serves: 2 | Serving Size: 2 tacos
Per serving: Calories: 247; Total Fat: 14g; Saturated Fat: 3g; Monounsaturated Fat: 8g; Cholesterol: 212mg; Sodium: 78mg; Carbohydrate: 17g; Dietary Fiber: 6g; Sugar: 2g; Protein: 10g
Nutrition Bonus: Potassium: 393mg; Vitamin A: 16%; Vitamin C: 40%; Iron: 22%; Calcium: 6%
Author K. Meador is a mom to two grown sons who are currently pursuing their adult lives outside the home. She enjoys history, aviation, writing, and romance. In addition, she enjoys photography, walking, and visiting with family and friends. For the past several years, she has traveled with her job and has now settled down in Oklahoma City area.
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