The Breakfast Taco
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
 
Ingredients
  • 2 Siete Tortillas
  • 2 eggs
  • 1 tbsp ghee
  • 2 tbsp avocado oil
  • ¼ cup sliced mushrooms
  • ¼ of a diced red onion
  • ¼ cup of drained + rinsed black beans
  • 2 handfuls of shredded kale
  • Salt + Pepper to taste
  • 2 tbsp guacamole or 4 slices of avocado
  • Drizzle of Siete hot sauce
Instructions
  1. Heat pan on medium low with 2 tbsp avocado oil for 2 minutes.
  2. Add in sliced mushrooms to sauteė for 5 to 7 minutes on their own before adding in the onions. Continue sautéeing for another few minutes together and salt + pepper to taste at this point.
  3. Add the shredded kale to the pan and cover the pan in order to cook down the kale. If the pan is getting dry, add in a splash of water to allow the vegetables to cook down further without burning.
  4. Once the kale is cooked down, you can add the black beans and mix the veggies. Keep covered for another few minutes and turn down the heat to low.
  5. While the veggies are cooking, you will need to cook the tortillas. Place 1 tortilla on the burner and turn on the flame to high in order to crisp them up. Once the edges start to catch fire, blow out and flip over. You do not want the to be completely crisp since you'll want to be able to fold them and eat them as tacos. Make sure to do the other tortilla and place them on a plate.
  6. Split the veggies between the tortillas.
  7. Add the ghee to the pan and allow it to melt and then make sure it coats the bottom of the pan. (I have found that ghee is the only thing that does not let my eggs stick to my stainless steel pans!)
  8. Crack the two eggs into a bowl to whisk and then pour into the pan. Allow it to start to cook before beginning to scramble the eggs.
  9. Once the eggs are fluffy + cooked, split between the tortillas. Add guacamole or sliced avocado + drizzle with hot sauce. Eat immediately and enjoy!
Recipe by at https://www.littleadaptsbyjax.com/healthy-breakfast-taco/