Black Bean Breakfast Tacos with Ancho Chili

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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For the Potatoes:
  1. 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.
  2. 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.
For the Eggs:
  1. Grease a medium-size skillet with oil and place over medium-high heat.
  2. Whisk eggs with 1/8 teaspoon ancho chili powder and a pinch of salt and pepper.
  3. Add eggs to hot skillet and cook, whisking until eggs scramble.
For the Beans:
  1. In a small saucepan, combine beans, water, cumin, 1/4 teaspoon garlic powder and salt.
  2. Heat mixture over medium-high heat.
  3. Once warm, remove from heat and mash beans. For the best refried bean texture, use an immersion blender to blend the beans.
For the Lime Crema:
  1. In a small bowl, whisk together sour cream, lime juice, lime zest, remaining 1/8 teaspoon ancho chili powder and salt.
To Assemble Tacos:
  1. In warm tortillas, layer potatoes, beans, eggs and lime crema.
  2. Layer on other suggested toppings, or serve separately, allowing each guest to apply as desired.