We eat a lot of tacos around here. Taco Tuesday, Taco Thursday, Taco Sunday, Taco Anyday. Tortillas are always a good thing to have around the house–you can put anything in them and call it a meal.
I used to rent a house in Midtown Sacramento that had a humongous back yard–making it very easy to have a humongous vegetable garden and still have lots of room for kiddies to run and play. That garden was the foundation of many a taco or quesadilla. What’s growing? Ok, pick it and add beans or cheese and you’ve got yourself a taco.
I was thinking along these same lines one weekend morning (ha ha, let’s be honest, it was more like noon)–find what’s available in the fridge and turn it into a taco. Except this time I added eggs. And a roasted Hatch chile. And some black beans. So easy.
Take some liberties, add whatever you like! Tacos for breakfast are a serious win.
- 4 corn tortillas
- 4 eggs
- 1 hatch chile
- 3 mushrooms, sliced
- 1 cup canned black beans, drained and rinsed
- 1/4 cup chopped onion
- 1/2 cup cilantro
- handful of cherry or grape tomatoes, cut in half
- 1/2 cup cotija cheese, crumbled
- 1/2 avocado, sliced
- oil, salt, pepper
- Roast hatch chile over a gas flame or under a broiler until blackened. Let cool, peel the charred skin and chop, discarding the seeds and skin. Set aside.
- In a medium saute pan, add a bit of oil and brown the tortillas, folding them in half so they stay in 'taco form'.
- In another medium saute pan, heat a bit of oil and saute the onion until softened. Add mushrooms and saute until cooked through. Add black beans, tomato, chile and cilantro and toss until warmed. Remove veggies to a plate. Add eggs and cook over low heat until softly scrambled. Season with salt and pepper. Fold in the cooked veggies.
- Add a quarter of the filling to each tortilla, garnishing with avocado and cotija cheese.
- Serve with salsa and/or hot sauce if desired.