Despite my obsession with yogurt, granola, and steal-cut oatmeal, I love a little variation at breakfast. These breakfast tacos are similar to huevos rancheros but are much easier to make. We usually have some cooked black beans, fresh eggs, shredded cheese and tortillas in our refrigerator, so this is a great weekday option. Furthermore, when I shared our chicken enchiladas recipe, I suggested making extra enchilada sauce. Here’s an absolutely delicious way to use it up!
The Easiest Breakfast Tacos
Ingredients:
- Corn Tortillas, 2 per person
- Homemade enchilada sauce or salsa
- 1 cup cooked black beans
- Shredded “Mexican Blend” cheese, to taste
- Scrambled eggs, 2 per person
In a pan or the microwave, warm the tortillas until soft. Gently spoon on scrambled eggs and black beans.
Warm the enchilada sauce until comfortably hot and pour over the eggs and beans. Sprinkle the cheese to taste, and enjoy!
