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Breakfast Tacos Recipe with Chipotle Sour Cream

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You’ll be making this healthy breakfast tacos recipe again and again! They are so EASY and ready in less than 30 minutes! Creamy egg tacos are combined with refried black beans, caramelized onions, and a chipotle sour cream sauce. Top with fresh toppings like avocado and cilantro and serve with an espresso tonic for the perfect brunch menu!

And if you love these Mexican breakfast tacos, be sure to try my black bean tostadas, slow cooker salsa chicken, black bean and cheese burritos, and Chipotle copycat corn salsa next time.

Breakfast tacos with toppings.

Estimated reading time: 8 minutes

What You’ll Love About Breakfast Tacos

  • Delicious combination of flavors
  • Easy and simple ingredients
  • Nutritious and satisfying
  • Great any time of the day

Ingredients

  • Onion – I prefer white onions, but yellow or red can also work.
  • Butter – Use high quality butter for best flavor.
  • Sour cream – Use whatever type of sour cream you prefer. You can also use plain Greek yogurt.
  • Chipotle peppers – Look for canned chipotle peppers in adobo sauce. They are sometimes found in the Hispanic section of grocery stores.
  • Eggs – Use high quality eggs for best flavor.
  • Salt and pepper
  • Tortillas – You can use corn or flour tortillas. I prefer corn here for classic flavor, but you can’t go wrong with flour either.
  • Black bean – Use canned black beans or serve them with the best refried black beans.
  • Toppings – See a whole list below, and if you want to go basic, don’t skip the cilantro and avocado.
Ingredients to make breakfast egg tacos.

How to Make Egg Tacos

This is an overview on how to make the best breakfast egg tacos, the detailed instructions can be found below in the recipe card.

Caramelize the onions. Heat butter in a medium saute pan and caramelize and lightly browned.
Pan with caramelized onions in it.
Mix chipotle sour cream. In a small bowl, stir together finely chopped chipotle peppers and stir together with sour cream. TIP: Add more or less of the Chipotle pepper sauce, depending on how spicy you want it. More sauce, more spice.
Chipotle sour cream in a  bowl before mixing.
Scramble eggs. Melt some butter into the pan and then slowly stir the eggs, almost continuously, until they have just set. TIP: Use this easy recipe if you want super creamy scrambled eggs.
Scrambled eggs in skillet.
Heat components. Heat black beans (in microwave or saute pan) and heat tortillas as desired. TIP: If you are using corn tortillas and you have a gas stove, I highly recommend heating them directly up over a burner. Be careful as they burn quickly. You really need to watch them!
Assemble egg tacos. Top tortillas with beans, eggs, onions, and a dollop of chipotle sour cream. Add any additional toppings as desired.
Breakfast egg tacos with fresh toppings.

More Toppings for Breakfast Tacos:

I don’t think the breakfast tacos need much more than avocado and cilantro, but Mexican egg breakfast recipes can be dressed up or down with toppings. That’s the beauty! So if you want to add a bit more, try some fresh tomatoes or salsa.

Breakfast tacos with fresh toppings.

Storage Instructions

Store components in an airtight container in the refrigerator for 2-3 days.

How to reheat

Reheat eggs just until warmed through and heat beans and tortillas as desired.

What to Serve with Breakfast Tacos

Serve these breakfast tacos with a simple side and a drink:

How to Feed Breakfast Tacos to the Whole Family

I get it, feeding kids can be tough! But following the Division of Responsibility and knowing your job and your child’s job makes it SO much more enjoyable. You’ll be able to feed your kids any meal, which will help ensure that they are eating a variety of nutritious foods – with plenty of play food sprinkled in.

Serve the healthy breakfast tacos recipe family-style letting everyone make their own taco according to their own preferences. My kids tend to go really crazy with taco toppings, and while it’s sometimes difficult to not comment on their (what I think is odd!) concoctions, I don’t say anything. Serve the meal with a few items you know your kids will eat, like fruit, milk, and/or bread and butter if they don’t like tortillas.

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Breakfast egg tacos with chipotle sour cream.

More Easy Mexican-Ish Recipes

If you like this recipe for breakfast tacos you might also like some of these other easy Mexican-ish recipes:

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Breakfast tacos with toppings.

Breakfast Taco Recipe with Chipotle Sour Cream

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Description

These easy breakfast tacos combine eggs, black beans, caramelized onions, and a slightly spicy chipotle sour cream sauce. YUM! 


Ingredients

Units Scale
  • 1/2 onion, sliced (about 1 cup)
  • 1 Tbsp. butter, divided
  • 1/2 cup sour cream
  • 12 peppers from a can of chipotles in adobo
  • 6 eggs
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 8 corn tortillas
  • 15 oz. can of refried black beans or make your own refried black beans
  • optional: avocado slices, cilantro

Instructions

  1. Heat 1/2 tablespoon of the butter in a nonstick skillet over medium heat. Add onions to pan. Cook for about 7-9 minutes, stirring occasionally, until onions are lightly browned and caramelized. Set aside and wipe out pan.
  2. While onions are cooking, finely chop the chipotle peppers (you can basically mash them together) and mix into sour cream in a small bowl. Add some of the sauce from the can as desired and depending on how spicy you want it.
  3. In a small bowl, whisk eggs and season with salt and pepper.
  4. Add remaining 1/2 tablespoon butter to nonstick skillet and scramble eggs over medium-low heat, stirring frequently (or constantly) if you want them really creamy.
  5. Meanwhile, heat beans until hot. (In microwave or small saucepan.)
  6. Heat tortillas as desired. (In microwave or over gas burner on stove.)
  7. Assemble tacos: layer beans, eggs, onions, and sour cream on tortillas. Top with avocado and cilantro if desired.


Keywords: chipotle sour cream, egg tacos, breakfast tacos,

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Comments

  1. Chelsea @ Designs on Dinner

    Yum. Goat cheese is pretty much the only cheese I don’t like (I know, weird), so I’m fine with you leaving it off. This looks wonderful. Only I’d probably make them for dinner, because I’m way too lazy to cook that much in the morning.

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