Breakfast Tacos May 26, 2015 10:45

Simple and delicious these breakfast tacos can be customized with your favorite toppings.

They can be made ahead to save cooking time in the morning, just slightly under cook them.


2 - 3 Tblspn Healthy Gourmet Kitchen Salsa

3 eggs

1 Tblspn egg white (or substitute one egg)

1/4 cup black beans drained and rinsed

1/8 - 1/4 cup monterey jack cheese (grated)

Organic whole wheat tortilla shells or if you prefer corn taco shells.

Salt or pepper to taste.

Optional toppings:

fresh cilantro

avocado slices

diced tomatoes

Break eggs into medium bowl. Whisk with wire whisk until thoroughly mixed. Add Salsa, mix.

Heat pan over medium high heat. Add enough olive oil to just coat the pan, if you put in too much just wipe it out.

Add eggs/salsa mixture to the pan. Cook until runny, add black beans. If eating right away cook until done, if making ahead

leave the eggs slightly underdone.

Assemble tacos by spooning cooked eggs into tortilla shells, add salsa and cheese to taste. Salt if desired.


If you plan to make these ahead for the next day, store the cooked eggs in a jar (the empty salsa jars make great storage containers) and seal tightly. Reheat in microwave for a few seconds, don't overcook or they will get rubbery.