I love Latin food! So anytime I have an excuse to eat a taco, I’m all over it. Making breakfast tacos is super, super fast. I’m always amazed how I can bust these out in 5 minutes. And they are delicious! This breakfast provides you with energy, protein, power, and color, so enjoy! The spices below are very common in Latin seasonings. Flavor the egg before cooking and your taco will have pizazz!
- 4 eggs
- Seasoning: ½ tsp cumin, ½ tsp chili powder, ½ tsp garlic powder, ½ tsp chili flake
- Cooking Spray
- ½ cup black beans from can; drained and rinsed
- ½ cup salsa
- 4 oz 75% reduced fat Cabot cheddar cheese, shredded
- 4 corn tortillas
- Cilantro as garnish (optional)
Spritz a frying pan with cooking spray, turning stove on medium heat.
Crack the eggs into the pan. Add the cumin, chili powder, garlic powder, and chili flakes. Let the eggs cook for 2 minutes. Flip the eggs.
Add the cheese on top and cook eggs for 1-2 more minutes.
Meanwhile, heat tortillas in microwave (25 seconds) or on stove top. If you have a gas stove, you can warm the tortillas directly onto the burner, flipping once.
Put 1 egg on each tortilla. Add about ⅛ cup black beans and ⅛ cup salsa.