Loaded Breakfast Tacos

An anytime-of-day Protein-Packed Taco…because “breakfast food” really is AWESOME anytime food!

Breakfast-type foods make for a fast, and balanced meal any time of the day…not just mornings.

➡️ Why Sprouted tortillas?

Ezekiel is not gluten-free, however, sprouted grains (gluten-free and non-gluten free) are the way to go!
Sprouting mimics what happens to plants in nature when they’re germinating or sprouting and makes their nutrients more available to our bodies!

Make your own pickled onions at home with this recipe! 

Makes 4-6 servings

Ingredients:

• 6-8 small sprouted tortillas
• 1 (14.5oz) can black beans drained and rinsed BPA free liner
• 2 fresh garlic cloves, minced
• 1 Tbsp avocado oil, or olive oil

Toppings:

• 1 cup shredded romaine lettuce
• 1 large avocado, diced and tossed with lime juice
• 2 Roma tomatoes, diced
• 2 jalapenos, seeded and sliced
• 1/3 cup pickled red onions

For the scrambled eggs:

• 8 large eggs, or 2 whole eggs + 8-10 egg whites
• 1/4 tsp sea salt, or to taste
• 1/4 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/8 tsp chili powder
• 1/4 tsp garlic powder

Instructions:

Heat 1 Tablespoon oil in a small saucepan over medium-high heat. Add in your minced garlic and sauté until fragrant. Immediately stir in beans, season with a touch of sea salt and pepper, and cook, stirring for about 5 minutes. Remove pan from the heat and set aside.

In a mixing bowl, whisk eggs; Add in seasonings and continue to whisk until frothy.

Heat butter in a large skillet over medium heat. Pour in your egg mixture into the hot butter and let sit for about 20 seconds, without stirring.

Using a wooden spoon or spatula, carefully move the cooked edges towards the center. Repeat until the eggs are cooked to your liking. Remove eggs from the skillet and set aside.Heat tortillas in the skillet, flipping until warm. To assemble, fill your tortillas with eggs and beans as shown. Add the additional toppings as shown, and serve immediately.

Enjoy and tag me @CleanFoodCrush to let me know how you enjoyed your breakfast tacos! ❤Rachel

Loaded Breakfast Tacos

Category Breakfast

Ingredients

• 6-8 small sprouted tortillas
• 1 (14.5oz) can black beans drained and rinsed, bpa free liner
• 2 fresh garlic cloves, minced
• 1 Tbsp avocado oil, or olive oil

Toppings:

• 1 cup shredded romaine lettuce
• 1 large avocado, diced and tossed with lime juice
• 2 roma tomatoes, diced
• 2 jalapenos, seeded and sliced
• 1/3 cup pickled red onions (https://cleanfoodcrush.com/easy-homemade-pickled-onions/)

For the scrambled eggs:

• 8 large eggs, or 2 whole eggs + 8-10 egg whites
• 1/4 tsp sea salt, or to taste
• 1/4 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/8 tsp chili powder
• 1/4 tsp garlic powder
• 1 Tbsp clarified butter or ghee

Instructions

1. Heat 1 Tablespoon oil in a small saucepan over medium-high heat.
2. Add in your minced garlic and sauté until fragrant.
3. Immediately stir in beans, season with a touch of sea salt and pepper, and cook, stirring for about 5 minutes.
4. Remove pan from the heat and set aside.
5. In a mixing bowl, whisk eggs; Add in seasonings and continue to whisk until frothy.
6. Heat butter in large skillet over medium heat. Pour in your egg mixture into the hot butter and let sit for about 20 seconds, without stirring.
7. Using a wooden spoon or spatula, carefully move the cooked edges towards the center.
8. Repeat until the eggs are cooked to your liking.
9. Remove eggs from the skillet and set aside.
10. Heat tortillas in the skillet, flipping until warm.
11. To assemble, fill your tortillas with eggs and beans as shown.
12. Add the additional toppings as shown, and serve immediately.

© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com

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