Makes 6 tacos
- 6 tortillas, corn or flour
- 2 tomatoes, chopped
- 1 onion, chopped
- 2 radishes, diced
- 1 avocado
- ⅓ cup cilantro
- 1 cup shredded cheese, cheddar or cotija
- 1 can pinto beans
- 1 teaspoon dried oregano (or 1 tablespoon freshly chopped)
- 1 teaspoon ground cumin
- 6 eggs
- 1 teaspoon water (or milk)
- 1 T butter
- Salt & Pepper
- Chop the tomatoes, cilantro, and onion. Slice the avocado. Dice the radish. Set aside each topping ingredient in a separate bowl.
- Drain the pinto beans, and rinse. In a medium saucepan, on low heat, add the pinto beans, oregano, cumin and ½ teaspoon of salt and pepper. Cook for 5 minutes. Season to taste.
- Melt the butter in a medium (10-inch) nonstick skillet over low heat. Break the eggs into a bowl and whisk eggs and milk until whites and yolks are thoroughly blended. Pour into the pan, still on low heat. Cook until the eggs are set but still a bit wet, stirring often with a wooden spoon or spatula. Remove from heat and set aside.
- Place the tortillas on a plate and cover with a damp tea towel, or use a microwaveable tortilla warmer. Heat the tortillas until steaming hot and pliable, about 30 seconds. (Alternately, if you have a gas stovetop, you can use a tongs to heat the tortillas over an open flame until a bit charred and hot, about 20 seconds on each side.)
- Wrap the warmed tortillas in a cloth napkin or clean tea towel and place in a bread basket or place a tortilla warmer so they stay flexible and warm while you assemble the tacos.
- To assemble the tacos, you can either assemble them yourself or bring the toppings to the table and let each person assemble theirs individually.
- Place a warm tortilla on your plate. Onto the tortilla, ladle the scrambled eggs and pinto beans. Sprinkle each tortilla with cheese, cilantro, tomato, onion, and radish. Add sliced avocado. Serve immediately.
* This recipe is easily scaled to serve a larger crowd. If you are cooking for eight, use a large (12-inch) skillet instead of a medium one.
** When you are assembling the tacos, use a slotted spoon to serve up the pinto beans. This will prevent your tacos from taking on excess liquid and becoming soggy.
Recipe adapted from The Kitchen’s “Breakfast Tacos”
Health & Nutrition Benefits from Ingredients in these Recipes
- One egg contains 6 grams of high-quality protein and all nine essential amino acids.
- Pinto beans are a very good source of cholesterol-lowering fiber, with a high fiber content which prevent blood sugar levels from rising too rapidly after a meal.
- Avocados help to maintain a healthy heart, containing vitamin B6, vitamin E and folic acid; they also help to lower cholesterol levels, control blood pressure, and lower inflammation.
- Radishes help to aid in digestion and eliminate toxins, and contain a high amount of vitamin C.
- Cilantro helps to increase HDL cholesterol (the good kind) and reduces LDL cholesterol (the bad kind), adds fiber to the digestive tract, and is a good source of iron and magnesium.