Breakfast Tacos Recipe
Carnitas, scrambled eggs, black beans, pico & chipotle aioli in 2 flour tortillas
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Ingredients
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Taco Filling
Taco Base
Method
Preparing the Filling
- 1
Cook the Carnitas
In a skillet over medium heat, warm the carnitas until heated through, about 5 minutes.
- 2
Scramble the Eggs
Whisk the eggs in a bowl and season with salt and pepper to taste. In a separate non-stick skillet, cook the eggs over medium-low heat, stirring gently until scrambled, about 3-4 minutes.
- 3
Heat the Black Beans
In a small saucepan, heat the black beans over medium heat until warmed through, about 3-5 minutes.
Assembling the Tacos
- 4
Warm the Tortillas
In a dry skillet or directly over an open flame, warm the flour tortillas for about 30 seconds on each side until they are pliable.
- 5
Fill the Tacos
Place a layer of carnitas on each tortilla, followed by a scoop of scrambled eggs, a spoonful of black beans, a generous portion of pico de gallo, and a drizzle of chipotle aioli.
- 6
Serve
Fold the tortillas over the filling, secure with a toothpick if necessary, and serve immediately.
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