Loaded Breakfast Tacos
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
- 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 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.
Like this? Leave a comment below!