Guest Post and Recipe by: Huckle & Goose

Because we can’t keep skipping a good breakfast. Put down that lame cereal box and feed yourself a breakfast made for conquering the day. At the very least serve it for dinner…we’ll meet you halfway

Pinto Bean & Egg Breakfast Tacos

with Easy Pico de Gallo

 15 min PREP 15 min COOK


Extra Virgin Olive Oil
1 Yellow Onion, finely chopped, divided
— Sea Salt
2 cloves Garlic
½ tsp Paprika
¼ tsp Ground Cumin
¼ tsp Chili Powder
— Black Pepper, freshly ground
1½ cups Canned or Cooked Pinto Beans
2 Jalapeño Peppers, chopped, seeds removed if you don’t want the heat
2 Plum Tomatoes, finely chopped
¼ bunch Fresh Cilantro, chopped
½ Lime, juiced
8 Eggs, beaten
2 tbsp Unsalted Butter
8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory

Optional: Shredded cheese or queso fresco would be a delicious addition.


Add a tablespoon of oil in a sauté pan and set over medium-high heat. Add
half the onion along with ½ teaspoon sea salt and cook for 2-3 minutes until
softened. Add the garlic, paprika, cumin, chili powder, and a few cracks of
pepper, stir and cook for another 2 minutes. Add the beans and ¼ cup
water. Cover and cook for 3-4 minutes. Taste and adjust seasoning if need,
or add more water if the beans seem dry. Set aside.

1. In a small bowl mix the jalapeños, remaining onion, tomatoes, cilantro, and
lime juice. Drizzle in a little oil to have it all come together and season with
salt and pepper to taste. Set aside while you make the eggs.

2. Melt the butter in another sauté pan over medium heat. Add the eggs and
stir constantly until almost cooked. Remove from heat before fully cooked
and keep stirring (otherwise you’ll end up with rubbery eggs).

3. Assemble the tacos: heat the tortillas over an open flame and then spoon on
some eggs, beans, and top with the pico