Start your day with a burst of bold flavors and wholesome ingredients! These Hearty Mexican Breakfast Tacos are a delicious fusion of vibrant salsa, protein-packed black beans, and perfectly fried eggs, all nestled in warm gluten-free tortillas. Quick to make and irresistibly satisfying, they’re perfect for fueling busy mornings or elevating your weekend brunch. With the freshness of lime, the richness of roasted peppers, and a sprinkle of coriander, each bite is a celebration of Mexican-inspired goodness. Serve these tacos with your favorite toppings for a breakfast that’s anything but ordinary!
Recipe
How to Prepare
Place the tomatoes, roasted red peppers and green onions in a large bowl, squeeze over the juice from ½ a lime and drizzle over 1 tablespoon of extra virgin olive oil. Season with salt and pepper, then taste, adding more seasoning or lime juice if needed. Set aside.
Place 2 teaspoons of olive oil in a small pot over low-medium heat. Add the black beans, season with salt, and gently heat through, stirring occasionally.
Heat a dry skillet over medium heat. Toast each tortilla individually on both sides until slightly charred and warmed through. Once toasted, cover the tortillas with a clean tea towel or wrap them in foil, to keep warm.
In a separate frying pan, heat 4 teaspoons of olive oil over medium heat. Fry the eggs until the whites are set but the yolks remain soft and runny (cook longer for firmer yolks).
Place two tortillas on each plate. Top with a spoonful of warmed black beans, a generous portion of salsa, and top with fried eggs. Garnish with chopped coriander if desired.
