Hearty breakfast tacos loaded with spicy chorizo, creamy scrambled eggs, seasoned black beans, and fresh avocado salsa that create the perfect start to any day.
Recipe Details
Ingredients
- 8 small corn tortillas
- 225g Mexican chorizo, casings removed
- 8 large large eggs
- 400g (1 can) black beans, drained and rinsed
- 30g unsalted butter
- 2 large ripe avocados, diced
- 150g cherry tomatoes, diced
- 1/4 small red onion, finely diced
- 1 small jalapeño pepper, seeded and minced
- 30g fresh cilantro, chopped
- 45ml fresh lime juice
- 1 tsp fresh lime zest
- 2 cloves garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 100g queso fresco, crumbled
- to taste hot sauce for serving
Instructions
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Make the avocado salsa by combining 2 large ripe avocados, 150g cherry tomatoes, 1/4 small red onion, 1 small jalapeño pepper, 30g fresh cilantro, 45ml fresh lime juice, 1 tsp fresh lime zest, and half the 2 cloves garlic cloves in a bowl. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Set aside.
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Heat a large skillet over medium heat. Add 225g Mexican chorizo and cook, breaking it up with a spoon, for 6-8 minutes until well browned and crispy. Remove chorizo to a plate, leaving fat in the pan.
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Add 400g (1 can) black beans, remaining 2 cloves garlic cloves, 1/2 tsp ground cumin, and 1/2 tsp chili powder to the chorizo fat. Cook for 3-4 minutes, stirring occasionally, until beans are heated through and slightly mashed. Season with salt and pepper.
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In a bowl, whisk 8 large large eggs with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 30g unsalted butter in a non-stick pan over medium-low heat. Add eggs and scramble gently, stirring frequently, until just set but still creamy.
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Warm 8 small corn tortillas in a dry skillet for 30 seconds per side, or wrap in damp paper towels and microwave for 45 seconds.
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To assemble tacos, place a spoonful of 400g (1 can) black beans on each tortilla, followed by scrambled eggs and chorizo.
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Top each taco with avocado salsa, 100g queso fresco, and additional 30g fresh cilantro. Serve immediately with to taste hot sauce for serving on the side.
Tips
Chorizo Selection: Use Mexican chorizo (soft, raw sausage) rather than Spanish chorizo (cured, hard sausage). The rendered fat adds incredible flavor to the beans.
Egg Technique: Cook eggs low and slow, stirring frequently, for the creamiest texture. Remove from heat while slightly underdone as they'll continue cooking.
Tortilla Warming: Properly warmed tortillas make a huge difference. If you have a gas stove, warm them directly over the flame for 15-20 seconds per side for the best flavor.
Avocado Salsa: Make this just before serving to prevent browning. The lime juice helps preserve color and adds brightness.
Bean Enhancement: Mashing some of the beans helps them stick to the tortillas better and creates a creamier texture.
Make-Ahead Options: Chorizo can be cooked the night before and reheated. Beans can also be prepared ahead and warmed through before serving.
Customization: Add pickled jalapeños, fresh salsa verde, or Mexican crema for additional toppings. Flour tortillas work well if you prefer them over corn.
Serving Suggestions: Serve with Mexican coffee, fresh orange juice, or agua fresca for an authentic breakfast experience.