Earlier this week I went on a mission to find white corn tortillas. They’re usually what the fam prefers over flour tortillas (#glutenfree, amirite?), but we can only ever find them across the border for some reason. So, after a little hunt on Google Maps, I saw that a store called Los Guerreros had them and off to Langley we went! In addition to the fact that I finally got my hands on a bottle of Tapatio hot sauce, it was such a fun afternoon because the same street the store was on had a few other cool places as well! It made for a really fun afternoon. Fast forward to the next morning, I was itching to start using the tortillas. Having also picked up a can of refried black beans I decided to make quick breakfast tacos. The thought of scrambled eggs and mushed up beans didn’t sound too appealing to me that morning, but I was in for a surprise. Little did I know such an easy breakfast would be so delicious!
As with any taco recipe it’s so versatile: you can remove or add anything you wish. And it’s pretty loose in terms of measuring the ingredients. It’s a simple ratio of one egg per tortilla (I used the small kind), and you basically go from there. It’s almost a non-recipe as it pretty much requires a simple assembling of ingredients. It’s all about the flavour anyway (by that I mean cheese and hot sauce, lol)! And, it’s easily vegan-izable… just switch the eggs for tofu scramble, and use nut cheese. On the other hand, to make it even more filling (and so not vegan) add crumbled up sausage, yum! Whichever way you make it, it’ll be relatively quick and super flavourful, I promise! Let me know if you give it a try and what toppings you add!
QUICK BREAKFAST TACOS
Ingredients:
Tortillas (I used small white corn ones)
1 Can of refried beans (only a few spoons are needed per taco)
Scrambled eggs (one egg per small tortilla)
Cheese (try queso fresco, but I used grated sharp mozzarella)
Hot sauce (I love Cholula or Tapatio)
Dallop of sour cream
Pickled Onions (pickled in lemon juice, white vinegar, salt)
Cilantro, sprinkled on top
Other veggies as you prefer (i.e., avocados, tomatoes) – optional
Directions:
If you don’t have any on hand, start by quickly pickling sliced onions in enough lemon juice and white vinegar to cover them (add a pinch of salt if you wish). Just go by taste: it’s not too fussy, you just want something to add a tangy crunch on top of the tacos! Set aside. In the meantime, start preparing the tacos. Heat the corn tortillas on a skillet until they begin to slightly brown; for crispier tortillas, add a spoon of oil to the pan and heat them so as to almost fry them. Once done, heat the refried beans. Scramble your eggs once the beans are heated through so the eggs remain hot. If pickling onions, give them a quick stir and taste before adding to tacos. Now, assemble! As a guide, you can assemble in the order of ingredients listed above. Just start by smearing the beans as a base on the tortillas and go from there! Enjoy!