Breakfast tacos are a beautiful thing when you make them yourself: you can use whatever filling you’d like, you can use whatever toppings you like, and you can make your tacos as hearty or as light as you’d like. And the best part? These tacos only take about five minutes to make, ten if you make your salsa right there on the spot. (I had made salsa the previous day to accompany a different dish, so I was able to skip those five extra minutes.)
Seeing as these were breakfast tacos, I opted for an egg and spinach filling, but you could just as easily use leftover cooked meat or seafood if you’d like … or you could do an all-veggie taco. Tasty toppings would include everything from cheese to plain whole-milk Greek yogurt (which is even smoother and creamier-tasting than sour cream) to chopped avocados. The only requirement is to have fun creating your Mexican-themed morning meal!
Egg & Spinach Breakfast Tacos
This is sized for a single portion, but feel free to double, triple, or even quadruple it.
For the salsa (which you can make well ahead of time and serve with a variety of other dishes):
Black beans, drained (my favorite brand of canned beans is Eden since they use BPA-free cans and sea salt)
Chopped red bell pepper
Cooked corn kernels (I used thawed organic frozen corn)
Chopped fresh cilantro
Squirt of lemon or lime juice
Dash of sea salt
For the tacos:
3 small or 1 large 100% corn tortilla
Handful of spinach
2 eggs, lightly scrambled in a bowl
See second paragraph for optional toppings suggestions.
To make the salsa, simply combine ingredients in a bowl and toss well. Salsa will keep in the fridge for up to 4 days.
To make the tacos, place the tortillas in a large skillet over medium heat to warm them. The tortillas will probably curl with the heat, so you may have to turn them occasionally and press down on them slightly to try and flatten them out a bit.
While your tortillas are warming, heat a drizzle of extra-virgin olive oil or a pat of butter in small skillet over medium heat for 1 minute. Add the spinach. Cook, stirring often, for 2 minutes or until spinach has shrunk considerably. Add eggs and continue to cook, stirring often, for another 3 minutes or until eggs are softly cooked through.
Spoon eggs into heated tortillas and top with salsa and any other toppings you may wish to add.