Breakfast Tacos with Refried Black Beans

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  • Total Time: 0 hrs 0 mins
  • Hands-on Time: 0 hrs 0 mins
  • Makes: 4 servings

Breakfast tacos are a cinch with this Texan-developed recipe that’s easy to vegetarianize. Set up as a taco bar, allowing everyone to assemble their creations as per their tastes and tendencies. For more recipes featuring Southwestern inspirations with an Austin flare, visit Gouramanda.com.

Ingredients

  • 1/4 teaspoon

  • 1/8 teaspoon

    SO Black Pepper med org
  • 1/4 teaspoon

    SO Paprika Ground Organic
  • 1/4 teaspoon

    SO Cumin ground organic
  • 1/4 teaspoon

    SO All-Season salt org
  • 1/4 teaspoon

    SO Chipotle Powder Org
  • 8 tortillas

  • 1 teaspoon olive oil

  • 8 eggs

  • 1 dash of Worcestershire

  • 8 slices bacon, cooked

  • 1 cup fresh baby spinach, sautéed

  • 1 cup crumbled queso fresco or shredded Mexican-blend cheese

  • 1 cup favorite salsa (or a variety of salsas)

  • 2 cups refried black beans (ingredients directly below)

  • 1 tablespoon olive oil

  • 3 garlic cloves, minced

  • 2 (15-oz.) cans organic black beans, drained and rinsed

  • 1 can (about 2 cups) low-sodium chicken broth

Directions

    For the Breakfast Tacos

    1. Prep the breakfast taco “bar” ingredients. For best results and easy clean-up, cook bacon on a foil-lined baking sheet in a 380 degree oven for about 15 minutes. Drain on a paper towel-lined plate.

    2. Crack eggs in a bowl and whisk with salt, pepper, paprika and dash of Worcestershire.

    3.Heat oil in a large skillet over low-medium heat and cook the eggs, scrambling as you cook, about 3 minutes.

    4. Transfer to a plate and cover with foil.

    For the Refried Black Beans

    1. Pour olive oil in a medium saucepan and heat to medium. 2. Add garlic and stir until fragrant, about 2 minutes. Add black beans, cumin, salt, and chipotle pepper and stir for about 2 minutes.

    3. Add broth and simmer, about 10 minutes. Transfer to a blender (taking extra care to secure the lid with a dish towel) and puree until smooth.

    4. Return to the saucepan and stir, about 2 more minutes. Pour into a bowl to self-serve.

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