Breakfast Tacos
These breakfast tacos bring together warm tortillas, creamy beans, rich eggs, and the bright, layered flavor of our Verde Chile Salsa. Used throughout the dish and finished fresh on top, the salsa ties everything together without adding extra steps. It’s a satisfying, protein-forward meal that works just as well for weekend brunch as it does for an easy dinner.
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
- 1 (15 oz) can refried beans
- New Canaan Farms Salsa Verde
- 8 large eggs
- 8 (6-inch) corn tortillas, warmed
- 1 ripe avocado, sliced
- ¼ cup fresh cilantro, chopped, plus more for garnish
- Crumbled queso fresco, for serving
- Sliced Jalapenos, for serving
Serve With: Fresh fruit, extra tortillas, or a simple citrus salad.
Directions
- Place a small saucepan over medium heat and warm the refried beans, stirring occasionally. Stir in a few spoonfuls of Salsa Verde for added flavor and keep warm.
- In a skillet over medium heat, cook the eggs to your preference, fried or gently scrambled. Season lightly with salt and pepper.
- Warm the tortillas in a dry skillet or directly over a gas flame until soft and pliable.
- To assemble, spread a layer of the warm beans onto each tortilla. Top with an egg, a spoonful of fresh Salsa Verde, sliced avocado, and chopped cilantro. Finish with crumbled queso fresco and an extra sprinkle of cilantro if desired.
Serve warm and enjoy.