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Egg Tacos With Cheese

Egg Tacos With Cheese

1 medium red onion, chopped
1-2 fresh jalapenos, seeded and diced
1 T. olive oil
2 T. minced garlic
1 (15-oz.) can pinto beans or black beans, rinsed and drained
1 t. ground cumin
Salt, red pepper to taste
½ t. dried oregano, crushed
½ c. water
10 eggs, lightly beaten
8 (6”) corn tortillas, warmed
1 c. shredded Mexican-style four-cheese blend or your favorite
1 c. good quality salsa
Fresh cilantro, garnish
Tabasco, if desired

  1. In large nonstick skillet, heat oil and cook onion and jalapeno until softened.
  2. Add the garlic and cook 30 seconds more. Remove from heat.
  3. Stir in beans, cumin, oregano, salt and pepper.
  4. Mash beans. Return to heat.
  5. Stir in water. Continue to mash the beans until you have achieved a spreading consistency. It will not be completely smooth. Remove from the skillet but keep warm.
  6. Rinse and dry skillet. Spray with PAM. Heat over medium heat.
  7. Add eggs. Cook without stirring, until eggs begin to set at bottom and around edges.
  8. Lift and fold the partially cooked eggs so the uncooked portion flows underneath.
  9. Continue cooking 2-4 minutes or until cooked through but still glossy and moist.
  10. Spread bean mixture on warmed tortillas.
  11. Top with cooked eggs and cheese. Fold tortillas.
  12. Top with salsa. If desired add cilantro and Tabasco.
    *You can add crumbled cooked sausage, turkey, ham and other veggies to change it up.
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