Because breakfast tacos are one of the best things ever and shouldn't be restricted to lunch or dinner!
Ingredients:
- 8 small corn or flour tortillas look for street-size
- 1 tablespoon extra-virgin olive oil
- 1 can reduced-sodium black beans 15 ounces rinsed and drained
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt plus a few pinches
- 1/8 teaspoon cayenne pepper
- 1/4 cup water
- 1 tablespoon unsalted butter divided
- 8 large eggs
Directions:
Step:No:01
Reheat the Tortillas. That makes them more adaptable.
Step:No:02
Put the beans in motion. Pour the oil into a saucepan and add the beans and seasonings. After mashing until just barely creamy, add the water.
Step:No:03
Reduce heat. Add some of the butter and stir. And there you have it! It's refried beans you created.
Step:No:04
Begin by filling the egg. Add the scrambled eggs to the skillet with the butter.
Step:No:05
Break apart. Take care not to overcook the eggs while you gently scramble them.
Step:No:06
Time of year. After the scrambled eggs are done but still creamy, turn off the heat and season with salt.
Step:No:07
Divide the beans among the tortillas. Layer the beans on the tacos first as you assemble them.
Step:No:08
Increase the Toppings. Add the eggs and any additional toppings and fillings last. GLADLY
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