Meal and expert party planners, Huckle & Goose, created these breakfast tacos for us last Cinco de Mayo and we’ve been enjoying them ever since! Make the pinto beans and pico de gallo a few days ahead and store in the fridge for busy weekday mornings.

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

Ingredients

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.

Directions

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

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