Breakfast Tacos – Fit Foodie Finds

Start your morning with this Breakfast tacos recipe Made with perfectly scrambled eggs, beans, breakfast chorizo ​​and delicious toppings.

The best breakfast tacos recipe

While breakfast tacos might be your number one choice at your favorite restaurant, you can easily make them in your own kitchen!

Breakfast tacos are usually made with eggs and a protein like bacon or sausage and we’re here to teach you how to make them! Our recipe uses fluffy scrambled eggs, homemade refried beans, ground chorizo, and tons of toppings.

What goes in a breakfast taco?

Tortilla: Feel free to use either flour or corn tortillas. The best variety for breakfast tacos is the street corn size.

eggs: We love making perfect scrambled eggs for breakfast tacos. If you’re feeling cheeky, you can add some grated cheese!

breakfast sausage: We use ground chorizo ​​for the breakfast sausage. However, you can use ground pork breakfast sausage or even a plant-based ground meat.

Refried beans: We made our own bean sauce with pinto beans, shallots, and garlic, but you can easily buy store-bought bean sauce.

toppings: While you can top your breakfast tacos with whatever your heart desires, we used homemade pico de gallo, crema, and hot sauce.

Easy exchange

Chorizo ​​-> other proteins like breakfast sausage patties, ground turkey, beef taco meat, plant-based ground beef, or bacon.

Scrambled eggs –> fried eggs, over-medium sized eggs or no eggs at all!

Refried Beans -> Pinto or black beans or no beans at all.

More breakfast taco topping ideas

serving suggestions

storage

If you have leftover breakfast taco ingredients, we recommend storing them separately in the fridge. Nobody likes a soggy taco!

breakfast tacos

These breakfast tacos are a filling breakfast idea made with tortillas, scrambled eggs, chorizo, refried beans, and lots of toppings.

Preparation:30 protocol

Cook:30 protocol

In total:1 Hour

Fat 45

carbohydrates 55

protein 33

Ingredients

Pico de Gallo

• 1 Red pepper chopped
• 1/2 Red onion chopped
• 1/2 Cup fresh chopped coriander
• 1 teaspoon Apple Cider Vinegar
• 1 teaspoon fresh lime juice
• 1/4 teaspoon kosher salt

Refreshed Beans

• 1 tablespoon avocado oil
• 1/2 shallot chopped
• 3 cloves Garlic chopped
• ¾ teaspoon Salt separated
• 15 oz. pinto beans drained and rinsed, but save the bean liquid
• 3 tablespoon Pinto beans liquid

other ingredients

• 1 tablespoon avocado oil
• ½ Lb. ground chorizo ​​or chorizo ​​sofrito
• 1 tablespoon olive oil
• 6 Big Eggs
• 2 tablespoon dairy milk
• 1 big avocado cut
• ½ Cup cotija crumbles
• 6-8 small flour or corn tortillas

instructions

• Prepare pico de gallo. Start by adding all the ingredients for the pico de gallo to a bowl. Put the bowl in the fridge.

• Prepare the refried beans. Heat avocado oil in a large skillet over medium-high heat. Add the shallot to the pan and season with ¼ teaspoon salt. Sweat the shallot for 3 minutes. Add the garlic and sauté for another minute.

• Add the pinto beans and 3 tablespoons of the pinto bean liquid to the pan and cook the beans for 4-5 minutes. Mash the pinto beans with the back of a fork until mashed. Stir the mashed beans and remove from the heat, transfer to a bowl and cover for later. If the beans are a bit dry when serving, add 1-2 tablespoons more of the bean liquid.

• Prepare the ground chorizo. Use the same pan. Heat 1 tablespoon avocado oil in pan and heat over medium/high heat. Add the ground chorizo ​​and break up the chorizo ​​with a spatula. Cook until fully cooked. Place the chorizo ​​in a bowl.

• Heat the same pan over medium-high heat. If your stovetop gets hot, move to the lower side and heat to medium/low heat.

• While the pan is preheating, whisk together the eggs and milk.

• Add olive oil to the pan and once the oil is fragrant, pour the egg mixture into the pan.

• Allow the eggs to partially set at the edges of the pan, then fold the eggs toward the center of the pan while they cook.

• Without turning them completely, fold the eggs for 2-3 minutes. Cook until the eggs are fully cooked.

• Remove from the stove and season with salt and pepper.

• Assemble the tacos by adding pico de gallo, refried beans, chorizo, cotija cheese, and fresh avocado slices to each tortilla.

Tips & Hints

This recipe has been tested with both pork chorizo ​​and vegan chorizo. Both are delicious.

nutritional information

Calories: 750kcal Carbohydrates: 55G Protein: 33G Fat: 45G Fiber: 15G Sugar: 5G