Hi. I'm Becky, and I love to eat. 

Smothered Black Bean Breakfast Tacos 

Smothered Black Bean Breakfast Tacos 

The perfect Sunday breakfast.... tacos! These quick and clean bites require a couple of "build" steps, but each step is simple, and worth the investment. This breakfast is vegetarian, and would make a tasty lunch too. Experiment with your toppings if desired, and let me know what combinations you may come up with that I should try too. The best part of this breakfast is the homemade enchilada sauce. It's clean, it takes 5 minutes to prepare, it has a bunch of spices and a touch of heat and you can make a big batch to pour over all kinds of meals for the rest of the week. It comes in at 40 calories for 1/2 a cup of the sauce, so double or triple the below recipe and start pouring it over your chicken meal prep at lunch to keep yourself on track. Onto breakfast, get started building. 

Smothered Black Bean Breakfast Tacos 

  • 4 gluten free corn tortillas
  • 1 cup black beans, drained and rinsed
  • 1/2 cup salsa, plus 1/4 cup for serving
  • 3 eggs, scrambled
  • 2 - 3 rings of white onion, sliced thin
  • 1/4 cup cilantro, chopped
  • 4 tbsp Greek yogurt

Clean Enchilada Sauce

  • 213 ml can of tomato sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp cumin
  • 1/8 tsp chili powder
  • 1 tbsp coconut or oat flour

Begin by preparing the enchilada sauce. In a small sauce pan, combine all ingredients and place over medium heat. Stir constantly with a fork until sauce thickens. This will take about 5-10 minutes, once prepared, turn heat off and cover to keep warm.

Next, prepare your black beans by smashing them in a small dish with a fork. Once a paste begins to form, mix in 1/2 cup of salsa until fully mixed. Set dish aside.

Chop up thin slices of white onion, and a 1/4 cup of cilantro. Set aside.

Time to scramble eggs! In a medium sprayed pan, scramble up 3 eggs until the desired dryness is achieved. Remove from heat.

Time to assemble!

Place 4 small corn taco tortillas on a try. Begin by layering 1/4 of the smashed beans, spread evenly with a fork. Next, add 1/4 of scrambled eggs to each. Top generously with plenty of enchilada sauce, a touch of salsa, onion, cilantro and a dollop of Greek yogurt. Serve immediately while hot! 

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