Breakfast Tacos Recipe
Shredded beef, sweet peppers and scrambled eggs make this Mexican recipe a family favorite for breakfast, brunch or brinner in under 30 minutes.
Ingredients
- 1 tablespoon vegetable oil
- 1 green bell pepper (, seeded and sliced)
- 1 orange bell pepper (, seeded and sliced)
- 1 medium yellow onion (, peeled and sliced)
- 12 ounces taco meat or shredded beef (precooked) (, (or carnitas, or other pre-cooked protein of choice))
- 8 5-inch flour tortillas
- 1 tablespoon butter
- 8 eggs
- Splash of milk or water
- Kosher salt
- 15 ounce can black beans
- 1 avocado (, peeled, pitted and chopped)
- 1 to mato (, chopped)
- 1/2 cup cotija cheese (, crumbled)
- Salsa
- cilantro
Directions
- 1
Heat the oil in a 12-inch skillet over medium-high heat. Add the peppers and onion to the skillet and sauté until vegetables soften, about 5 minutes, stirring occasionally. Add the shredded beef taco meat and cook until warmed through, about 4-5 minutes.
- 2
Meanwhile heat the flour tortillas over a gas flame for about 30 seconds each, or in the microwave.
- 3
In a different 12-inch skillet, melt the butter over medium heat.
- 4
Meanwhile, warm the beans in a small saucepan over medium heat.
- 5
Whisk the eggs in a medium bowl and add a splash of milk or water. Add a pinch of kosher salt and add to the skillet with the melted butter. Cook, stirring often with a spatula until the eggs are softly cooked.
- 6
Put a few spoonfuls of beef in the bottom of a tortilla and add some scrambled egg. Add some of the beans and then garnish with avocado, tomato, and cotija cheese. Repeat with remaining tortillas. Serve with chopped cilantro and salsa if desired.