Description
Delight in a vibrant Breakfast Taco Skillet, packed with fresh ingredients and bold flavors, perfect for a quick and satisfying meal any time of the day.
Ingredients
Scale
- 6 large eggs
- 1 cup diced bell peppers (red and yellow)
- 1 medium onion, diced
- 4 corn tortillas, cut into strips
- 1 can (15 oz) black beans, drained and rinsed
- ¼ cup chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- ½ cup grated cheese of choice (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and bell peppers; sauté for about 5 minutes until soft.
- Stir in the black beans, cumin, and chili powder. Cook for another 3-4 minutes until heated through.
- Crack the eggs into the skillet and gently scramble them with the vegetable mixture until fully cooked (about 4-5 minutes).
- Fold in the tortilla strips and let them warm for about 2 minutes.
- Top with chopped cilantro and cheese, if using, before serving.
Notes
- Customize by adding your favorite vegetables or spices.
- For a spicy kick, drizzle hot sauce on top before serving.
- Store leftovers in an airtight container for up to three days; reheat in a skillet to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 skillet (approximately 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 370mg