I don’t eat fast food often, but I love tacos. I could write prophetically about how perfect the taco is.
-Ken Bauman
Does anyone else celebrate birthday weeks?
I actually don’t love attention on my birthday, in fact, I try not to make a big deal about the day at all…BUT I never say no to celebrating food holidays! Instead of celebrating my birthday week with presents, I am going to spoil myself with all of my favorite food treats!
To begin the year of 29, I decided to start my “birthday week” off with the ultimate breakfast tacos! These super cheesy southwest breakfast tacos are the perfect way to start every day, especially Taco Tuesday! They take a total of 20 minutes to make, easily convert to fit any diet (look in the notes* throughout the post) and will keep you full all morning!
How to make these easy 20-Minute Southwest Breakfast Tacos:
First, heat your non-stick frying pan to medium-low heat. Then crack 3 large eggs into the pan. Using a spatula (I prefer silicon because the eggs don’t stick as easily) break the yolks and stir the eggs so they become combined.
How to get the cheesiest, fluffiest eggs? ADD CREAM!
Seriously, I always add either dairy free milk* or half and half into my eggs while they are cooking. Cooking them over low heat with a little cream & a constant stir helps them become light and fluffy.
Do you like extra cheese eggs like I do? Add in your cheese of choice (along with salt and pepper) when your eggs are almost completely cooked. Allow the cheese to melt into the eggs for the last minute in the pan before setting them aside to assemble your tacos.
*Can’t do dairy cheese? No problem, add nutritional yeast to give your eggs the same cheesy taste!
Southwest Breakfast Taco Assembly:
To assemble your breakfast tacos, first, pan sear your corn tortillas to get them nice and crispy.
Next, heat up your refried black beans in the microwave for 30seconds-1 minute. Spread a 1 tbsp of refried beans onto the bottom of your tortilla.
*Corn tortillas are gluten free so this one is a no brainer if you are gluten free!
Top the beans with your cheesy eggs.
Next add pico de gallo and a few slices of avocado to the taco.
Finally, if you are feeling it, add a little more cheese to your taco. Top with fresh cilantro, serve & enjoy!
These uber cheesy Southwest Breakfast Tacos will not only satisfy all of your Taco Tuesday cravings…they are great for Taco Monday, Taco Wednesday, Taco Saturday…etc.
ENJOY!
- 6 small corn tortillas
- 5 large eggs
- 1/3 cup cheese, divided
- 1/3 cup refried beans
- 1/4 cup pico de gallo
- 1 tbsp milk, coconut milk, or half and half
- 1/8 tsp salt
- 1/8 tsp pepper
- avocado, sliced thin
- cilantro, chopped
- lime, optional
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Into a small frying pan over low heat, add 5 large eggs.
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Stir to begin "scrambling" eggs but keep heat on low. (This is key to getting incredibly soft, cheesy eggs!)
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Add in milk/cream/non-dairy milk of choice and continue to slowly stir eggs. This will be a continuous process for 8-10 minutes until eggs are completely cooked.
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When eggs are almost done add in 1/6 cup of cheese, salt and pepper. Give everything a good stir and then remove from heat.
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With either a new frying pan or the same one just wiped off, add 1-2 corn tortillas at a time and cook over medium heat.
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To get the "charred" look which allows your tortillas to become crunchy, heat both sides of the tortilla for 2-3 minutes on each side. Repeat until all tortillas are complete.
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For your refried beans, you can either heat them up in the microwave or over the stove, it is up to your preference.
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To make the tacos, first lay down a tortilla.
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Next add a thin layer of refried beans topped with a generous scoop of cheesy eggs.
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Top with avocado slice, pico de gallo, extra cheese and cilantro.
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Fold in half to create taco, serve & enjoy!
Yum, I’ll take a dozen 🙂