Huevos Tacos con Queso
Breakfast tacos may seem odd to some, but in Texas, they're a staple food group, and not just in the morning. Add bacon, potatoes, sausage—the tortilla is your canvas.
- 1/2 onion, diced
- 2 cloves garlic, minced
- Pinto beans, drained
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon dried oregano, crushed
- 1/8 teaspoon cayenne pepper
- 1/2 cup water
- Nonstick cooking spray
- 10 eggs
- 8 (6-inch) corn tortillas, warmed
- 1/2 cup reduced-fat Mexican-style four cheese blend
- 1/2 cup salsa
- Fresh cilantro
- Bottled hot pepper sauce
Adapted from bhg.com
In a large nonstick skillet heat oil over medium heat. Add onion; cook about 4 minutes or until softened. Add garlic; cook for 30 seconds more.
Remove from heat. Stir beans, cumin, kosher salt, oregano, and cayenne pepper into the onion mixture, mashing the beans with the back of a spoon. Return to heat and stir in the water, continuing to mash the beans with the spoon. Simmer until beans are thick and of spreading consistency (mixture won't be completely smooth). Remove from skillet; keep warm.
Rinse and dry the skillet. Coat the skillet with cooking spray. Heat skillet over medium-low heat.
In a large bowl whisk eggs until well mixed. Add a knob of butter to pan. When butter is bubbling, add eggs to skillet and cook, without stirring, until eggs begin to set on bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until cooked through but still glossy and moist.
To serve, spread bean mixture on warmed tortillas; top with cooked eggs. Sprinkle with cheese; fold in half. Top with salsa. If desired, garnish with cilantro and/or serve with hot pepper sauce.