I interrupt this moment of your day to bring you Tex-Mex breakfast tacos all dolled up with chipotle black beans, sautéed onion and bell pepper, skillet-fried egg, avocado slices and cilantro. Oh, and let’s not forget the fresh salsa.
This, my friends, is one happy breakfast taco.
Now, I’ve got to know. Are you a sweet or savory breakfast eater (or both)? It seems like everyone I talk to is either one or the other, but not both. Leave a comment below and we’ll see if my assumption is actually true!
I am without a doubt a sweet breakfast eater. My favorite breakfast foods are oatmeal, smoothies or yogurt bowls. But every now and then, I get out of bed and my belly is screaming for a skillet-fried egg with some salsa and avocado STAT.
So what do I do? I make this chipotle black bean breakfast taco and eat to my heart’s content, that’s what.
Belly is happy, everybody’s happy.
This breakfast taco may appear complicated, but it’s really not. It’s just a matter of piling all your favorite taco flavors onto a corn tortilla and calling it breakfast. The chipotle black beans, for example, can be whipped up in 5 minutes and use minimal ingredients. And yet they’re so flavorful.
There’s a lot going on here as far as nutrition, too.
Check out all the nutritious goodness happening:
- fiber (from black beans)
- antioxidants (from black beans, salsa, and avocado)
- protein (from black beans, egg and cheese)
- healthy fat (from avocado)
- vitamin C, A and B6 (from bell pepper)
- For the chipotle black beans:
- 1 (15 oz) can reduced sodium black beans, drained but not rinsed
- 1 clove garlic, minced
- ¼ cup salsa
- 1 tablespoon chipotle sauce
- ¼ cup chopped fresh cilantro
- pinch of salt to taste
- For the rest of ingredients:
- 1 red bell pepper, sliced
- 1 onion, sliced
- ½ tablespoon chili powder
- pinch of salt to taste
- 1 tablespoon grapeseed oil (or other neutrally flavored oil)
- Skillet fried egg
- Avocado slices
- Corn tortillas
- To a cast iron or non-stick skillet over medium-high heat, add black beans, garlic clove, salsa, chipotle sauce and salt to taste. Stir mixture until heated through and sizzling.
- Turn off heat and add fresh cilantro.
- Next, combine onion slices, bell pepper slices, chili powder and salt to a medium size bowl. Toss to combine using a spoon or your hands.
- To the same cast iron skillet, heat oil over medium-high heat and add the onion/bell pepper mixture.
- Saute for about 5-10 minutes, or until the vegetables reach your desired consistency.
- To assemble, top each corn tortilla with chipotle black bean mixture, sautéed onions and bell peppers, a skillet fried egg, avocado slices, cheese, salsa and fresh cilantro (or whatever taco toppings you love most!)
- Serve warm and enjoy!
If you make the recipe, let me know what you think! I’m always grateful for your honest and genuine feedback.
And don’t forget to answer: are you a sweet or savory breakfast eater (or both)?