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5 from 1 vote

Cinco de Mayo Soft Breakfast Tacos

Course: Breakfast
Cuisine: Mexican
Servings: 2 servings
Author: D. Durand Worthey

Ingredients

  • 2 large soft flour tortillas
  • 4 eggs fried over-easy
  • 6 strips of crispy thick-cut bacon
  • 1 red bell pepper sliced
  • 1 medium yellow or Spanish onion sliced
  • 1/2 cup crimini baby Bellas mushrooms, sliced
  • 1/2 baby spinach cut into thin strips
  • 2 tablespoons grated Parmigiano-Reggiano
  • 1 cup northern beans
  • 1 cup Tuscan kale chopped
  • 1/2 cup sour cream
  • 2 large garlic cloves
  • 2 ripe and slightly firm avocados peeled and seeds removed
  • 3 tablespoon extra virgin olive oil
  • 1/2 teaspoon MsCormick chipotle smoked sea salt
  • McCormick freshly cracked black peppercorns to taste

Instructions

  • Into the bowl of a food processor add northern beans, Tuscan kale, sour cream, garlic, avocados, extra virgin olive oil, chipotle sea salt, freshly cracked black peppercorns. Pulse until smooth, taste and adjust sea salt and black pepper to taste.
  • Cook thick-cut bacon and set aside on a plate lined with paper towels. Set aside.
  • Using a mandolin cut the red bell pepper and onion into thin slices. Using a sharp pair of kitchen shears but baby spinach into thin strips.
  • Into a medium skillet over med-high heat add 1 once of EVOO. When the oil is hot add the onions and cook until they are slightly brown turn them over and add the sliced red pepper and crimini mushrooms, add a pinch of chipotle smoked sea salt and freshly cracked black peppercorns, cook for 4 more minutes. Spoon them onto a plate and place in a warm oven for use later.
  • Wipe the skillet clean and add two tablespoons of EVOO, warm skillet over med-high heat and when the oil is hot crack in two (2) large eggs. When the edges of the eggs are crispy, turn them over gently. Add a pinch of sea salt and freshly cracked black peppercorns. Carefully spoon eggs onto a plate.
  • Clean out the skillet and warm over low heat. Place soft flour tortillas one at a time into the skillet, allow tortilla to warm for 20 seconds then flip it over and warm for another 20 seconds.Move tortilla to a plate.
  • Slather Avocado, Kale + Bean Spread onto the flour tortilla, add onions, peppers, mushrooms, fried egg, spinach and grated Parmigiano Reggiano. Add a few splashes of hot sauce and dig in!