I was poking around looking for something new for breakfast, because I was sick of scrambled eggs. Then I found a recipe for Huevos Rancheros. I thought it had some potential but I really was wanting some more fresh ingredients. So after noodling on it for a while, I created a refreshing twist on an old favorite, Breakfast Tacos. Instead of a warm salsa, this version has a bit more fresh ingredients and is served with pico de gallo.
Be creative with your ingredients and try different toppings. For these tacos, I had some leftover chicken breast which I chopped up and added to the refried beans. Try adding some chorizo or ground beef to the tacos instead, another option is using Swiss chard or kale in place of lettuce.
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 8 tortillas corn (gluten free)
- 3 tbsp olive oil divided
- 8 eggs cooked to your preference, I cooked them sunny side up for recipe
- 2 cups refried beans gluten free
- 2 cups lettuce chopped
- 2 cups pico de gallo see recipe below
- 2 cups mexican cheese blend you can substitute cojita (gluten free)
- 1 lb chicken, ground beef or chorizo cooked and chopped (optional)
- 1 avocado pitted and sliced (optional)
- 1/4 cup cilantro diced (optional)
Ingredients
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- Prepare pico de gallo. Set aside.
- Rinse, drain and chop the lettuce. Set aside.
- In a small saucepan heat the refried beans, if you like, add the meat and heat on low stirring occasionally, keep warm.
- Divide tortillas into 4's and wrap them in a paper towel, microwave for 30 seconds or cook tortillas in batches of 2 in 1 tablespoon of hot olive oil in a large non-stick skillet about 2 minutes each side and set aside.
- Add 1 tablespoon of olive oil to a non-stick skillet and cook 4 eggs at a time. Cook the eggs to your to your preference. For this recipe I cooked the eggs for about 3 minutes on medium heat and covered the skillet with a lid. To add extra steam to cook the tops add a teaspoon of water to the pan and let the steam cook the tops of the eggs.
- Spread 1/4 cup refried bean mixture on each tortilla.
- Add 1/4 cup chopped lettuce to each tortilla.
- Add 2 eggs to each taco, then top each taco with 1/4 cup of cheese and 1/4 cup of fresh pico de gallo.
- Garnish with fresh avocado slices and chopped cilantro, if desired.
- Serve immediately.
Click here for the pico de gallo recipe.
This Breakfast Tacos recipe is gluten free.
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