Description
These Easy Breakfast Tacos are easy to whip up in less than 30 minutes and always a crowd fave! See notes above for possible ingredient variations.
Ingredients
Scale
- 8 small corn or flour tortillas
- 8 large eggs, either scrambled or fried
- 1 batch homemade refried beans
- 2 avocados, peeled, pitted and sliced
- your choice of salsa: red, green, or pico de gallo
- your choice of toppings: chopped fresh cilantro, cheese, sour cream and/or diced jalapeños
Instructions
- Prepare the refried beans in a large saucepan according to recipe instructions.
- Meanwhile, as the beans are cooking, go ahead and scramble (see below) or fry the eggs in a non-stick sauté pan.
- Once the beans and eggs are ready to go, it’s time to assemble the tacos! Simply spread a spoonful of refried beans on a tortilla, top with a spoonful of scrambled eggs, then load it up with avocado, salsa and any of your preferred toppings.
- Serve immediately and enjoy!
Notes
*To make scrambled eggs, whisk the eggs together in a mixing bowl until they are smooth. (I also like to add in a generous splash of milk to make them extra creamy.) Then heat 1 tablespoon oil or butter in a non-stick skillet over medium-low heat. Add the eggs and cook — stirring often with a wooden spoon or rubber spatula — until they are scrambled to your desired degree of doneness.
