Breakfast Tacos

Breakfast tacos! Yes, you can have tacos for breakfast. Around here, Mexican
food is our favourite. Last week we had tacos three times, that’s not to say
each meal was the same. No way – each different, yet guacamole
[https://3ten.ca/recipe-holy-guacamole/]is a usual staple.

Servings: 6 people

Author: Ali

Prep Time
1 hour

Cook Time
30 minutes

Course:

Breakfast

Cuisine:

Mexican

🧂 Ingredients

scrambled eggs
feta and corn salad
spicy black beans
roasted potatoes
sautéed onions
guacamole
greek yogurt
cheddar cheese

Instructions

1 Okay, first, get the roasted potatoes in the oven. Cut potatoes thinly and toss
in canola oil and steak spice – then roast at 380 degrees for 25-35 minutes
until crispy.
2 While the potatoes are cooking, prep the feta and corn salad
[https://3ten.ca/recipe-corn-and-feta-salad/], and the guacamole
[https://3ten.ca/guacamole-again/]. Shred the cheese and dish out the greek
yogurt. Chill all in the fridge until it’s go-time.
3 For the sautéed onions, just heat up about 2 tablespoons of butter for a large
yellow onion. Feel free to add in some jalapeños to spice things up. Once
they’re good and brown, set in a dish and set aside.
4 In the same pan you sautéed the onions, add in a rinsed can of black beans and
add a bit of canola oil and some chili spice. Heat well throughout.
5 Okay – everything should be ready except the eggs. Make the scrambled eggs
[https://3ten.ca/recipe-scrambled-eggs/] last, then warm up tortillas and eat
up.
6 It’s your call on how you serve these tacos, yet for a big group, I like to put
all the items in one big dish in the center of the table. Yet, if you’re running
a buffet line, this might not work so well. Your call!

Breakfast Tacos

Course:

Cuisine:

🧂 Ingredients

Instructions

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