Who loves tacos?! I know I do – I could eat them morning, noon or night. Not only are tacos easy to make, but you can literally use any filling your heart desires/whatever you have left in your fridge. One of my all time favorite recipes is the breakfast taco for those days I want something savory + a little bit heartier than a smoothie! This recipe features eggs, but if you’re a vegan – you can always just load your tacos up with endless veggies.
Before I jump into the recipe, I want to highlight that my favorite brand of tortillas, chips + hot sauce is Siete Foods. They are made with real, whole ingredients, gluten-free, grain-free + vegan. I prefer to use these products over other corn + flour based tortillas because of the higher quality of ingredients and because they taste much better! I have found that the Cassava Flour ones are the most flexible and crack the least when trying to crisp up tacos or taquitos. Note: The best way to eat the Siete tortilla is by crisping up both sides of the tortilla on an open flame on your stove! You definitely don’t want to eat it straight out of the package. See recipe for more details 🙂
- 2 Siete Tortillas
- 2 eggs
- 1 tbsp ghee
- 2 tbsp avocado oil
- ¼ cup sliced mushrooms
- ¼ of a diced red onion
- ¼ cup of drained + rinsed black beans
- 2 handfuls of shredded kale
- Salt + Pepper to taste
- 2 tbsp guacamole or 4 slices of avocado
- Drizzle of Siete hot sauce
- Heat pan on medium low with 2 tbsp avocado oil for 2 minutes.
- Add in sliced mushrooms to sauteė for 5 to 7 minutes on their own before adding in the onions. Continue sautéeing for another few minutes together and salt + pepper to taste at this point.
- Add the shredded kale to the pan and cover the pan in order to cook down the kale. If the pan is getting dry, add in a splash of water to allow the vegetables to cook down further without burning.
- Once the kale is cooked down, you can add the black beans and mix the veggies. Keep covered for another few minutes and turn down the heat to low.
- While the veggies are cooking, you will need to cook the tortillas. Place 1 tortilla on the burner and turn on the flame to high in order to crisp them up. Once the edges start to catch fire, blow out and flip over. You do not want the to be completely crisp since you'll want to be able to fold them and eat them as tacos. Make sure to do the other tortilla and place them on a plate.
- Split the veggies between the tortillas.
- Add the ghee to the pan and allow it to melt and then make sure it coats the bottom of the pan. (I have found that ghee is the only thing that does not let my eggs stick to my stainless steel pans!)
- Crack the two eggs into a bowl to whisk and then pour into the pan. Allow it to start to cook before beginning to scramble the eggs.
- Once the eggs are fluffy + cooked, split between the tortillas. Add guacamole or sliced avocado + drizzle with hot sauce. Eat immediately and enjoy!
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Next time you don’t know what to make but have tortillas, eggs, veggies + avocado on hand – make the breakfast tacos! This is why the tortillas are a staple in my home because they are that simple 🙂
With Health + Happiness,
Jax
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