Black Bean Breakfast Tacos with Ancho Chili
Total Time: 00h 45m
Hands-on Time: 00h 25m
Makes: 6 servings
Ancho chili powder brings subtle, smoky warmth to these hardy black bean breakfast tacos, featuring layers of expertly-seasoned potatoes, eggs and a mouthwatering fresh lime crema.
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Ingredients
- 1/4 teaspoon Simply Organic® Daily Grind
- 1/2 teaspoon Simply Organic® Garlic Powder
- 1/2 teaspoon Simply Organic® Ancho Chili Powder
- 1/2 teaspoon Simply Organic® Cumin Seed Ground
- 2 tablespoons olive or avocado oil
- 1 1/2 pounds Yukon Gold or other waxy white potatoes, cubed
- 1/2 poblano pepper, chopped
- 1/2 red bell pepper, chopped
- 1/2 teaspoon sea salt, to taste
- 4 eggs
- 1 (14.5 ounce can) black beans, drained and rinsed
- 1/4 cup water
- 1/2 cup sour cream
- 1/2 lime, juiced and zested
- 4-6 soft corn tortillas, warmed
- 1/4 cup cilantro
- Optional Toppings:
- 1/3 cup cabbage, shredded
- 1 avocado, sliced
- Cotija cheese
- Green onions, sliced
Directions
- Cover and cook for 10 minutes, stirring halfway through to prevent potatoes from sticking. Remove lid, stir in Daily Grind, 1/4 teaspoon garlic powder and 1/4 teaspoon ancho chili powder. Continue to cook for about 10 minutes more, until potatoes are soft. Season with additional salt, if needed.
- Grease a medium-size skillet with oil and place over medium-high heat.
- Whisk eggs with 1/8 teaspoon ancho chili powder and a pinch of salt and pepper.
- Add eggs to hot skillet and cook, whisking until eggs scramble.
- In a small saucepan, combine beans, water, cumin, 1/4 teaspoon garlic powder and salt.
- Heat mixture over medium-high heat.
- Once warm, remove from heat and mash beans. For the best refried bean texture, use an immersion blender to blend the beans.
- In a small bowl, whisk together sour cream, lime juice, lime zest, remaining 1/8 teaspoon ancho chili powder and salt.
- In warm tortillas, layer potatoes, beans, eggs and lime crema.
- Layer on other suggested toppings, or serve separately, allowing each guest to apply as desired.
- In a large skillet, heat oil over medium-high heat. Add potatoes and stir to coat with oil. Add poblano pepper, red pepper and salt, stirring to combine.
