Recipe: Black Bean Breakfast Tacos & Homemade Taco Spice
Recipe
Black Bean Breakfast Tacos & Homemade Taco Spice
I love tacos for breakfast! I make a batch of beans on Sunday and have them to make a few breakfasts during the week with a fried egg, avocado, tortilla, hot sauce and some days, kimchi for an extra probiotic punch. It’s a quick weekday breakfast that feels like it’s something much more than just eggs — it’s going to power you through your morning.
I wrote this taco spice recipe for my sister Stefanie ages ago. She was using taco spice packets to meal prep and wanted make here own. We grew up eating Ortega taco dinner. Maybe you are familiar with the taco seasoning, hard taco shells and let’s not forget — the taco sauce! Gosh, we loved taco night before Taco Tuesday was a thing!
You can make your own black or pinto beans. For me, a can is a great quick meal. I love Eden brand because they use kombucha which makes digesting the beans easier. You can use any tortilla you like or taco shell. Lately, I use Siete hard shells. Feel free to add extra veggies to the mix, roasted mushrooms are delicious!
If you make this, tag me on Instagram at @chefcarlacontreras
Eat Well,
xo Chef Carla
PS: This recipe is in my book, Collagen A Love Story: Inside you'll find 20 Beauty Food Recipes: Smoothies, Drinks, Soup, and Sweet Treats Download your Free Copy
Ingredients:
Serves 2
1 TBS olive oil or preferred fat
1/2 small onion, about 1/2 cup diced
1 red bell pepper
1 tsp taco spice (recipe below)
1 15-ounce can of black or pinto beans
1 cup of chicken or vegetable stock*
1/2 cup cilantro stems and leaves, rough chop
1 lime, juice only
Taco Spice:
1 Tablespoon chile powder
1 teaspoon smoked paprika
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon urfa, chipotle powder or gochugaru, optional
1 teaspoon kosher salt
Instructions For Beans:
Pour the oil to a cold saute pan. Add the onions and cook on medium low 5-10 minutes or until translucent.
Add the peppers and the garlic and cook two-three minutes more.
Add the beans and stock.
Cook on medium high five minutes and then turn to low for an additional five to ten minutes or until the liquid is reduced. You want some liquid but you do not want it soupy.
Serve with fried eggs, tortilla, hot sauce, avocado and fixings of choice.
Instructions For Taco Spice:
Mix all ingredients together. Store up to one month in an airtight container.
Chef Carla Notes
- You can also use filtered water if you don’t have stock.
- Recipe doubles and freezes well.
