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Breakfast Tacos

Tacos for breakfast? Absolutely!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Latin, Mexican
Servings: 6

Ingredients

Cheesy Scrambled Eggs

  • 2 tablespoons of butter
  • 6 large eggs
  • 1/2 cup of cheddar cheese, shredded
  • 2 tablespoons of heavy cream
  • 1 tablespoon of fresh parsley, finely chopped
  • 1/4 teaspoon of salt
  • a pinch of black pepper

Refried Black Beans

  • 30 ounces of black beans
  • 2 tablespoons of butter
  • 2 cloves of garlic, finely minced
  • 1 teaspoon of cumin
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of chipotle powder

Pico de Gallo

  • 2 vine ripened tomatoes, finely chopped
  • 1/2 of a small red onion, finely chopped
  • 1 small jalapeño, seeds removed, finely minced
  • 1/4 cup of fresh cilantro, finely chopped
  • 2 tablespoons of fresh lime juice
  • salt and black pepper

Steak

  • 16 ounce New York Strip
  • 1 teaspoon of your favorite seasoned salt
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil

Assembly

  • corn or flour tortilla
  • queso fresco, crumbled
  • fresh cilantro, chopped
  • lime wedges

Instructions

Make the steak...

  • Allow the steak to come to room temperature
  • Season both sides of the steak generously with seasoned salt
  • Add a tablespoon of butter and a tablespoon of butter into a skillet over medium to medium high heat
  • Add the seasoned steak and let it cook undisturbed for 4 minutes or until the underside has a nice sear and is deeply golden brown
  • Flip the steak and cook on the other side until it reaches your desired level of doneness
  • Transfer the steak onto a cutting board and let it rest covered with foil while you cook the other ingredients

Make the pico de gallo...

  • While the steak is cooking, combine 2 finely diced vine ripened tomatoes, 1/2 small red onion finely diced, 1 small finely diced jalapeño, 1/4 cup of finely chopped fresh cilantro, 2 tablespoons of fresh lime juice and a big pinch of salt and black pepper to taste

Make the scrambled eggs...

  • Place 2 tablespoons of butter into a non-stick skillet over medium heat
  • Whisk 6 large eggs with 1/2 cup of shredded cheddar cheese, 2 tablespoons of heavy cream, 1 tablespoon of finely chopped parsley, 1/4 teaspoon of salt and a pinch of black pepper until fully combined
  • Add the egg mixture into the skillet and cook for about 60 seconds undisturbed and then begin whisking every 30 seconds or so
  • As soon as they eggs begin to thicken, reduce the heat to low and continue whisking until the eggs are 80% set and then transfer the skillet off of the heat
  • The eggs will continue setting in the warm skillet until you are ready to serve

Make the refried black beans...

  • Combine 30 ounces of black beans (including the liquid in the cans) along with 2 tablespoons of butter, 2 cloves of finely minced garlic, 1 teaspoon of cumin, 1 teaspoon of onion powder, 1/2 teaspoon of chipotle powder and a pinch of salt and black pepper in a skillet or saucepan over medium heat.
  • Bring the beans up to a simmer and let them simmer until they are soft enough to smash
  • Use a potato masher or stiff fork to smash the beans until you develop the consistency that you prefer and then transfer the beans off of the heat.

Assemble the tacos...

  • Smear each tortilla with refried black beans and top with scrambled eggs, pico de gallo and crumbled queso fresco
  • Garnish the tacos with fresh cilantro and lime wedges
  • Enjoy!