Description
These Breakfast Tacos are a hearty and customizable morning meal, filled with sautéed peppers, onions, eggs, pre-cooked taco meat, black beans, and topped with avocado, tomato, cotija cheese, salsa, and cilantro, all wrapped in soft flour tortillas. They’re quick to prepare, freezer-friendly, and perfect for a nutritious, protein-rich start to your day.
Ingredients
Units
Scale
Vegetables
- 1 green bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- 1 medium yellow onion, peeled and sliced
- 1 avocado, peeled, pitted and chopped
- 1 tomato, chopped
Protein & Dairy
- 12 ounces taco meat or shredded beef (precooked) (or carnitas, or other pre-cooked protein of choice)
- 8 eggs
- 1 tablespoon butter
- 1/2 cup cotija cheese, crumbled
Pantry Items
- 1 tablespoon vegetable oil
- 8 (5-inch) flour tortillas
- Splash of milk or water
- Kosher salt, to taste
- 15 ounce can black beans
Garnishes & Extras
- Salsa, to serve
- Chopped cilantro, to serve
Instructions
- Prepare the Vegetables: Heat the vegetable oil in a 12-inch skillet over medium-high heat. Add the sliced green bell pepper, orange bell pepper, and yellow onion. Sauté for about 5 minutes, stirring occasionally, until the vegetables have softened.
- Heat the Taco Meat: Add the precooked taco meat (or your chosen protein) to the skillet with the veggies. Cook until the meat is warmed through, about 4-5 minutes.
- Warm the Tortillas: While the filling cooks, warm the flour tortillas either directly over a gas flame for about 30 seconds each or in the microwave until soft and pliable. Keep them covered to retain warmth.
- Warm the Black Beans: Place the black beans in a small saucepan and heat over medium heat, stirring occasionally, until warmed through.
- Make the Scrambled Eggs: In a medium bowl, whisk together the eggs with a splash of milk or water and a pinch of kosher salt. Melt butter in a separate 12-inch skillet over medium heat. Add the eggs and cook, stirring often with a spatula, until softly scrambled and just set.
- Assemble the Tacos: Lay a warm tortilla flat and add several spoonfuls of the beef and vegetable mixture at the bottom. Top with a portion of scrambled eggs and some warmed black beans. Garnish with chopped avocado, tomato, and crumbled cotija cheese.
- Garnish and Serve: Repeat assembling with remaining tortillas and toppings. Top each taco with salsa and chopped cilantro as desired. Serve immediately while hot.
Notes
- To make these tacos freezer-friendly, omit the fresh toppings (avocado, tomato, cotija cheese, and cilantro). Fold tacos up like a burrito, wrap in foil, and freeze in a freezer bag.
- To reheat, preheat oven to 400°F (200°C), place foil-wrapped tacos in the oven for about 10 minutes.
- Try different proteins like carnitas, chorizo, or even plant-based meat for variation.
- Customize with your favorite toppings such as jalapeños, hot sauce, or shredded lettuce.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 3g
- Sodium: 530mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 170mg
