I was poking around looking for something to do for breakfast, sick of scrambled eggs when I found a recipe for Huevos Rancheros. I thought it had some potential but I really was wanting some more fresh ingredients. So after noodling on it for a while, I created a refreshing twist on an old favorite, Breakfast Taco. Instead of a warm salsa, this version has a bit more fresh ingredients and is served with pico de gallo.
Be creative with your ingredients and try different toppings. For these tacos, I had some leftover chicken breast which I chopped up and added to the refried beans, which is completely optional. Try adding some chorizo or ground beef to the tacos instead, another option is using swiss chard or kale in place of lettuce.
A refreshing twist on an old favorite.
Prepare pico de gallo. Set aside
Rinse, drain and chop the lettuce. Set aside
In a small saucepan heat the refried beans, if you like, add the meat and heat on low stirring occasionally, keep warm
Divide tortillas into 4's and wrap them in a paper towel, microwave for 30 seconds or cook tortillas in batches of 2 in 1 tablespoon of hot olive oil in a large non-stick skillet about 2 minutes each side and
Add 1 tablespoon of olive oil to a non-stick skillet and cook 4 eggs at a time. Cook the eggs to your to your preference. For this recipe I cooked the eggs for about 3 minutes on medium heat and covered the skillet with a lid. To add extra steam to cook the tops add a teaspoon of water to the pan and let the steam cook the tops of the eggs
Spread 1/4 cup refried bean mixture on each tortilla
Add 1/4 cup chopped lettuce to each tortilla
Add 2 eggs to each taco, then top each taco with 1/4 cup of cheese and 1/4 cup of fresh pico de gallo
Garnish with fresh avocado slices and chopped cilantro, if desired
Click here for the pico de gallo recipe.
This Breakfast Tacos recipe is gluten free.