Breakfast Tacos
Breakfast tacos! Yes, you can have tacos for breakfast. Around here, Mexican food is our favourite. Last week we had tacos three times, that’s not to say each meal was the same. No way – each different, yet guacamole is a usual staple.
Servings: 6 people
Ingredients
- scrambled eggs
- feta and corn salad
- spicy black beans
- roasted potatoes
- sautéed onions
- guacamole
- greek yogurt
- cheddar cheese
Instructions
- Okay, first, get the roasted potatoes in the oven. Cut potatoes thinly and toss in canola oil and steak spice – then roast at 380 degrees for 25-35 minutes until crispy.
- While the potatoes are cooking, prep the feta and corn salad, and the guacamole. Shred the cheese and dish out the greek yogurt. Chill all in the fridge until it’s go-time.
- For the sautéed onions, just heat up about 2 tablespoons of butter for a large yellow onion. Feel free to add in some jalapeños to spice things up. Once they’re good and brown, set in a dish and set aside.
- In the same pan you sautéed the onions, add in a rinsed can of black beans and add a bit of canola oil and some chili spice. Heat well throughout.
- Okay – everything should be ready except the eggs. Make the scrambled eggs last, then warm up tortillas and eat up.
- It’s your call on how you serve these tacos, yet for a big group, I like to put all the items in one big dish in the center of the table. Yet, if you’re running a buffet line, this might not work so well. Your call!