Breakfast Tacos
Ingredients
Pico de Gallo
-
1
piece
red pepper, minced
-
½
piece
red onion, minced
-
½
cup
fresh cilantro, chopped
-
1
teaspoon
apple cider vinegar
-
1
teaspoon
fresh lime juice
-
¼
teaspoon
kosher salt
Refried Beans
-
1
tablespoon
avocado oil
-
½
piece
shallot, minced
-
3
cloves
garlic, minced
-
¾
teaspoon
salt, separated
-
15
oz
pinto beans, drained and rinsed
-
3
tablespoons
pinto beans liquid
Other Ingredients
-
1
tablespoon
avocado oil
-
½
lb
ground chorizo
-
1
tablespoon
olive oil
-
6
large
eggs
-
2
tablespoons
dairy milk
-
1
large
avocado, sliced
-
½
cup
cotija crumbles
-
6-8
pieces
small flour or corn tortillas
Optional Toppings
-
to taste
crema
-
to taste
hot sauce
Instructions
- Prepare the pico de gallo by mixing all ingredients in a bowl and refrigerate.
- In a skillet, heat avocado oil and sauté minced shallot for 3 minutes, then add garlic for 1 more minute.
- Add pinto beans and bean liquid, cook for 4-5 minutes, then mash the beans and remove from heat.
- In the same skillet, heat avocado oil and cook ground chorizo until fully cooked, then transfer to a bowl.
- Whisk together eggs and milk, then heat olive oil in the skillet and pour in the egg mixture.
- Allow eggs to set, then gently fold them until fully cooked, seasoning with salt and pepper.
- Assemble tacos by adding pico de gallo, refried beans, chorizo, cotija cheese, and avocado to each tortilla.
Nutrition Facts (estimated)
Servings
4
Calories
750
Total fat
45g
Total carbohydrates
55g
Total protein
33g
Sodium
0mg
Cholesterol
0mg
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