Description
These easy breakfast tacos combine eggs, black beans, caramelized onions, and a slightly spicy chipotle sour cream sauce. YUM!
Ingredients
Units
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- 1/2 onion, sliced (about 1 cup)
- 1 Tbsp. butter, divided
- 1/2 cup sour cream
- 1-2 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
- 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.
- 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.
- In a small bowl, whisk eggs and season with salt and pepper.
- 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.
- Meanwhile, heat beans until hot. (In microwave or small saucepan.)
- Heat tortillas as desired. (In microwave or over gas burner on stove.)
- Assemble tacos: layer beans, eggs, onions, and sour cream on tortillas. Top with avocado and cilantro if desired.