Black Bean Breakfast Tacos
Cook’s note: For a vegan option, swap crumbled extra-firm tofu for eggs,
and shredded nut or soy cheese for shredded Cheddar.
* Use caution when handling hot peppers. Wear disposable gloves or
wash hands thoroughly in hot, soapy water afterward.
Recipe - Gourmet Garage Corporate
Black Bean Breakfast Tacos
Prep Time15 Minutes
Servings8
Cook Time10 Minutes
Calories200
Ingredients
2 Tbs olive oil
1 scallions, thinly sliced
1 medium poblano pepper*, seeded and chopped
15.5 oz reduced-sodium black beans, rinsed and drained
2 Tbs butter
8 eggs, beaten
8 corn tortillas
1/2 cup shredded Cheddar
1 cup salsa
1/4 cup sliced jalapeños* (optional)
Directions
1. Heat oil in a large skillet. Add scallions and poblano pepper; sauté until soft. Add beans, butter and eggs. Using a heatproof spatula, slowly stir until eggs are soft and fluffy. Remove from heat.
2. Place one tortilla on each of 8 plates. Add egg mixture to each tortilla. Top with cheese, salsa and (if desired) jalapeños. Serve hot.
Nutritional Information
- 9 g Fat
- 4 g Saturated Fat
- 15 mg Cholesterol
- 420 mg Sodium
- 22 g Carbohydrate
- 5 g Fiber
- 9 g Protein
15 minutes
Prep Time
10 minutes
Cook Time
8
Servings
200
Calories
Directions
1. Heat oil in a large skillet. Add scallions and poblano pepper; sauté until soft. Add beans, butter and eggs. Using a heatproof spatula, slowly stir until eggs are soft and fluffy. Remove from heat.
2. Place one tortilla on each of 8 plates. Add egg mixture to each tortilla. Top with cheese, salsa and (if desired) jalapeños. Serve hot.
