Fresh & Zesty Breakfast Tacos
Shake Up Your Morning Routine
Ditch the toast and elevate your breakfast with these vibrant, Mexican-inspired tacos.
The beauty of this recipe lies in the textures. By using the Jean Patrique 20cm Saucepan, you can simmer and mash your pinto beans into a rich, velvety base that provides the perfect foundation for the eggs. The Whatever Pan ensures your scrambled eggs stay light and airy, while the cast aluminum surface is ideal for quickly warming your tortillas right before serving to give them that authentic, slightly charred edge.
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Serves
8
Course
Breakfast/Brunch
Prepare
10 mins
Cooks
20 mins
8 small flour or corn tortillas
8 large eggs
2 avocados, sliced
Red salsa (store-bought or homemade)
Parmesan cheese, grated for garnish
For the Refried Beans:
2 cans Pinto beans, drained and rinsed
2 tbsp butter
1 small white onion, diced
1/2 cup vegetable stock
1 tsp chilli powder
1 tsp ground cumin
1/2 tsp dried oregano
1 Prepare the refried beans: In your 20cm Saucepan, heat a splash of oil over medium heat. Sauté the onions until soft and translucent.
2 Stir in the pinto beans, vegetable stock, chilli powder, cumin, and oregano. Simmer for 10 minutes. Once the beans are soft, use a masher or the back of a spoon to crush them to your desired consistency. Keep warm.
3 In a Mixing Bowl, whisk the eggs with a pinch of salt and pepper.
4 Melt the butter in your Whatever Pan over medium-low heat. Add the eggs and scramble gently until just set and fluffy. Transfer to a bowl.
5 Wipe the Whatever Pan clean and place it back on high heat. Briefly warm each tortilla for 30 seconds on each side until pliable.
6 Assemble: Spread a generous layer of refried beans onto each tortilla. Top with a spoonful of scrambled eggs, a few slices of avocado, and a dollop of red salsa.
7 Finish with a dusting of Parmesan cheese and serve immediately.
| Nutrient | Amount |
|---|---|
| Energy | 1,340kJ / 320kcal |
| Fat | 16g |
| Saturated Fat | 6g |
| Carbohydrates | 29g |
| Sugars | 3g |
| Protein | 15g |
| Salt | 1.2g |