Vegetarian Black Bean Breakfast Tacos

• Vegetarian

• Produce

  • 1 Avocado
  • 1 can Black beans, whole
  • 1 cup Cilantro, fresh
  • 1 clove Garlic
  • 2 Green onions, small
  • 1 tsp Jalapeno, fresh

• Refrigerated

  • 4 Eggs

• Condiments

  • 7 tsp Lime juice

• Baking & Spices

  • 3 Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Bread & Baked Goods

  • 4 Tortillas

• Dairy

  • 1 tbsp Butter, unsalted
  • 1/2 cup Greek yogurt, plain

Found on lifeasastrawberry.com

Description

Directions

• In a small saucepan, heat oil over medium heat.
• Add garlic and jalapeño and sauté for a minute or two until garlic has softened.
• Add black beans, ground cumin, lime juice, salt and pepper to saucepan and stir to combine. Reduce the heat to low and cook, stirring occasionally, for 10-15 minutes while you prep the rest of the taco ingredients.
• Whisk greek yogurt, salt, pepper, and lime juice together in a small bowl. Set aside.
• Heat a large cast iron skillet over medium-high heat until it’s piping hot. Put tortillas into the hot skillet one at a time and cook for 4-5 seconds on each side until they’ve warmed and charred a little bit. (If you have a gas stove, you could also do this with an open burner flame).
• Melt butter in a large skillet over medium heat (you can use the same cast iron skillet from the last step, but let it cool down for a few minutes in between steps so the butter doesn’t burn).
• Crack eggs into skillet and cook to your desired level of doneness. I like mine over easy (love that runny yolk!)
• Top each tortilla with a big spoonful of your black beans and a few slices of avocado.
• Slide a cooked egg onto each taco and top with a dash of salt and pepper.
• Top each taco with cilantro and green onions, and drizzle with a generous spoonful of lime crema. Serve immediately.

Nutrition