One of the reasons that I’ve not yet gone Vegan is because I enjoy eggs. Yep, I’ll have eggs 3 times a week for breakfast and as such, I look for new ways to spice up egg dishes. These yummy egg breakfast tacos really hit the spot and are satisfying without feeling stuffed.
Did I mention how healthy they are for you? Plus you can change the toppings to make even the finicky eaters in your home enjoy these breakfast tacos.
6 eggs (free range organic)
6 corn or flour tortillas
1 Avocado sliced
1 16oz. can of black beans (or your favorite)
1 cup Pico de Gallo salsa
1/4 c. cilantro
1 jalapeno pepper diced
2 green onions diced
1/2 c. shredded cheese
2 tbs. butter or olive oil
1 tsp. cumin
In a saucepan, whisk the eggs together. Then add the green onion and diced jalapeno pepper.
Add the butter or oil to a medium heated frying pan. When melted, add the egg mixture and
stir frequently until fully cooked. Turn off the heat and top with half of the shredded cheese and
fold into cooked eggs.
In a small saucepan add drained beans with the cumin and a pinch of sea salt. Heat for about 5
minutes till heated thru and blended.
Warm the tortillas, either in the microwave or on a heated pan on the stove.
Lay out the individual tortillas evenly divide the scrambled eggs, beans, cheese and remaining
cilantro onto each one. Top with avocado slices and pico de gallo sauce.
Enjoy. Here’s to your health.