Black Bean Breakfast Tacos with Ancho Chile Salsa
As with any other canned bean, find black beans with no spices. You can always add your own spices and herbs to suit your tastes.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Heat oil in large skillet over medium-high heat. Cook scallions and poblano chile, stirring occasionally, until just tender, about 2 minutes. Add beans and cook, stirring occasionally, until soften and skins begin to break, about 2 minutes. Stir in lime juice; season with salt and pepper.
Step 2
Meanwhile, whisk eggs in a large bowl; season with salt and pepper. Heat butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring occasionally and scraping bottom of skillet with a heatproof spatula to form large curds, until softly set, about 3 minutes.
Step 3
Fill tortillas with bean mixture and eggs and top with Ancho Chile Salsa, cheese, and jalapeños.
