It’s Taco Tuesday!
No better day to kick off with a scrumptious, juicy taco with a delightfully crisp shell.
The first time I had eggs in a corn tortilla was in Costa Rica. Mind blown. Life changed forever. They put bacon as an ingredient which you can add if you’re a meat lover but for my favorite recipe it’s all veg and dairy (which can also be swapped for vegan versions).
This recipe serves 1 person, two tacos. Add or multiply for sharing the love!
You will need:
2 Corn tortillas (I’ve been using Guerrero)
1 tablespoon corn oil
2 eggs (scrambled)
1/4 avocado (sliced)
5 cherry tomatoes (sliced)
1/4 cup red onion (diced)
black beans (about two spoonfuls)
shredded cheddar cheese (Tillamook is the best)
Garnishes: greek yogurt, cilantro, and Mexican Chili Powder
Heat oil in a frying pan, add tortillas. Stack one on top of the other and flip as needed to crisp all sides. If this seems complicated, you can just stick to one at a time.
Drain off or dab with paper towel to remove excess oil, set aside.
Scramble eggs in pan, set aside.
Sautée onions, set aside.
Scoop eggs onto open faced tortillas, then sprinkle with cheese. Add onions, beans, and tomatoes.
Top with avocado, sour cream, sprinkle chili powder, and add cilantro. ENJOY!!!!!