Description
Learn how to make delicious breakfast tacos with salsa verde from scratch. This easy recipe will elevate your morning routine. Click for the full instructions!
Ingredients
Scale
- 2 tablespoons vegetable oil (30 ml)
- 4 large eggs
- Salt, to taste
- Black pepper, to taste
- 1 cup shredded cheddar cheese (113 g)
- 8 small corn tortillas
- 1 cup cooked black beans, drained and rinsed (170 g)
- 1 avocado, sliced
- 1 cup green salsa (salsa verde) (240 ml)
- 1/4 cup chopped fresh cilantro (10 g)
- 1 lime, cut into wedges
Instructions
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Crack the eggs into a bowl, season with salt and black pepper, and whisk until blended.
- Pour the eggs into the skillet and cook, stirring gently, until scrambled and just set.
- Remove the scrambled eggs from the skillet and set aside.
- Wipe the skillet clean, then add the remaining tablespoon of olive oil.
- Warm the corn tortillas in the skillet for about 30 seconds on each side until pliable.
- Place the warmed tortillas on a plate and keep them covered with a clean towel.
- Divide the scrambled eggs evenly among the tortillas.
- Top each tortilla with a portion of shredded cheddar cheese.
- Add a spoonful of cooked black beans to each taco.
- Place a few slices of avocado on top of the beans.
- Drizzle salsa verde over each assembled taco.
- Sprinkle the tacos with chopped fresh cilantro.
- Serve the breakfast tacos with lime wedges on the side.
Notes
- Try using sharp cheddar, pepper jack, or queso fresco for a flavor boost.
- Customize with toppings like diced tomatoes, jalapeños, or sour cream.
- Make tacos heartier by adding cooked chorizo, bacon, or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Nutrition
- Calories: 450
- Fat: 25g
- Protein: 20g
Keywords: breakfast tacos, salsa verde, savory breakfast, Mexican dish, homemade salsa, crispy tortillas
