Breakfast Tacos

Cinco de mayo aside, i could eat mexican every day. Therefore, allowing leftover mexican ingredients to go to waste is pretty much sacrileg in my book.

Last weekend we found ourselves in need of breakfast. We've gotten into a horrible habit which is alternating between ordering from a local deli (egg and cheese on a roll with ketchup delivery - its supposed to be hangover food, not every single saturday food...) or going to the bagel shop... Its one of my least favorite of our recent bad habits and occasionally, i find myself motivated to do something about it. This was one of those times.

Armed with the cinco de mayo leftovers and some eggs, i knew just what to do...


Eat This Not That!/Men's Health recently published a list of the 8 foods you should eat every day.  Black beans and tomatoes were both on the list and are both in this recipe (tomatoes via the salsa, but close enough). Had i read the list before i made the tacos, i would have also added some baby spinach - after the butter melted, but just before putting the eggs in - as it was also on the list.

Starting your morning with 3 of the 8 things you are supposed to eat every day?  Total WIN, and not in the Charlie Sheen way...

Breakfast Tacos
courtesy of me

5 flour soft taco shells

5 eggs, slightly beaten

1/4 - 1/3 c black beans
1/3 - 1/2 c shredded mexican cheese blend (any cheddar would do fine as well)
1/4 - 1/3 c salsa
~2 tbsp pickled jalapeños (optional, depending on your personal penchant for heat)

salt, pepper & hot sauce (all optional, all to taste)


Turn oven on to 200°
Put soft taco shells in the oven to warm up.

place small amount of butter in frying pan over med-low heat

once butter is melted, pour eggs in.  Use a wooden spoon to mix them around - we're going for a scramble here...

Once eggs are about half-way cooked (remember the heat is low, so it will be a slower cook than you are normally used to), add in the black beans and cheese and mix around.

Once cheese is melty and eggs are cooked about 3/4 of the way, pour the salsa in.  Mix again to combine.

Just as eggs are about finished, add the jalapeños.  and mix one last time.

Allow eggs to finish cooking completely and then remove from heat.

Remove shells from the oven and divide egg mixture evenly between the shells.  Top with salt, pepper and/or hot sauce depending on your preferences.

Fold each shell up, securing with a toothpick if you like yours wrap style...

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