Recipe: Southwest-Inspired Breakfast Tacos
You’ve heard of breakfast burritos, but we’re partial to breakfast tacos since there’s no need to perfect a rolling technique.
Eggs, peppers, and Southwest-style seasonings deliver a burst of flavor to start your day—but they’re good enough to eat for breakfast, lunch, and dinner.
This recipe is low FODMAP, GERD-friendly, gluten-free, and vegetarian.
Makes 4 servings
What you’ll need
- 8 eggs
- ½ tsp cumin
- ¼ tsp paprika
- ½ cup grated aged cheddar
- 1 medium red bell pepper
- 4 tsp extra virgin olive oil
- ½ cup canned black beans, no added salt (optional)
- Salt and pepper (to taste)
- 8 corn tortillas
- 4 tsp fresh cilantro (optional)
Directions
1. Crack the eggs into a medium-large mixing bowl.
2. Add the cumin, paprika, and aged cheddar to the mixing bowl, and whisk until well combined.
3. Thinly slice the pepper into 1-inch-long strips.
4. Add the olive oil and peppers to a medium cast iron or ceramic, nonstick skillet, and cook over medium heat until soft.
5. Add the egg mixture and beans to the skillet and gently scramble until cooked through. Season with salt and pepper to taste.
6. Warm the tortillas and spoon the scrambled eggs into the tortillas. Finely chop the cilantro (if using) and sprinkle over the tacos to serve.
Recipe developed by:
Edwina Clark, MS, RD, CSSD, Registered Dietitian and Recipe Developer
Reviewed by:
Paige Myers, MS, RD, LD, Registered Dietitian at Oshi Health
Based on 5 Review(s)
