Healthy Breakfast Tacos

breakfast taco

I hate waking up on Sunday morning with an empty fridge- it’s really the worst. All the turkey bacon is gone, there’s no fresh milk and not even a slice of toast to be found. At this point, you have a few options.

The first is to go out to brunch. That’s a nice idea, but you actually spent all day Saturday out with friends eating and you are feeling cash poor. While salmon benedict and a bloody mary with pickled okra sounds divine- you’re not ready to fork over the 30 bucks.

Option two is to order cheap delivery. Depending on your wake-up time that could mean bagels from the deli or even Chinese. I once ordered Chinese at 11 am but won’t be doing that again. This is a viable option- but again you’re not so thrilled about forking over 10 bucks- and who’s to say you have any cash left after last night anyways.

Option three is to walk to the store to get food to make. This is always a nice option, but you’re not really interested in leaving your apartment and showering sounds terrible.

Option four is to scrounge around the fridge and hope that some interesting delicacy will reveal itself. If you’ve got eggs, you’re in business.

Now I realize my idea of an “empty” fridge might seemed stocked to you, but I believe that you’re bound to have some of this stuff lying around. Oh, and if you don’t go out an buy it now so you make these tacos next Saturday when leaving the house isn’t an option.

breakfast tacos

Healthy Breakfast Tacos

Serves 2

You will need:

4 small flour tortillas

1/2 cup frozen corn

1/2 red onion, chopped

4 eggs, beaten

3 Tablespoons chopped preserved roasted red peppers (from a jar)

3/4 cup canned black beans, drained

1 dash garlic powder

2 Tablespoons olive oil

salt and pepper

For flavor:

chopped cilantro

2 Tablespoons grated cheddar cheese

salsa verde

mexican hot sauce

Method:

1. Heat 1 tablespoon of olive oil in a small non-stick pan over medium-high heat. Cook the onions for 2 minutes, then add the corn and season with salt and pepper. Cook for 3-5 minutes until slightly charred. Remove from pan and set aside.

2. Add 1/2 tablespoon of olive oil to the pan and cook the beans with the garlic powder for two minutes until heated. Remove from pan and set aside.

3. Heat the remaining 1/2 tablespoon olive oil in the pan. Turn the heat down to medium and add the eggs and chopped red peppers. Using a wooden spoon, stir constantly until just cooked, about 2 minutes.

4. Lay the tortillas flat on plates. Spoon 1/4 of the eggs into the center of each tortilla, then place a spoonful of beans then a spoonful of the corn and onion mixture. Then sprinkle some cheese, spoon on some salsa and sprinkle with cilantro.

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