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Breakfast Tacos with Refried Beans are a true celebration of diverse ingredients, offering a flavorful, hearty, and absolutely delicious start to the day. To prepare these tacos, start by heating GOYA® Corn Tortillas until soft and lightly charred. Then build your tacos by adding rich GOYA® Refried Pinto Beans - Traditional, scrambled eggs, and the perfect touch of fresh, vibrant salsa to add that spicy and smoky flavor. And don't forget to top with creamy avocado and a sprinkle of GOYA® Queso Fresco to elevate the flavor of these wonderful tacos.
Ingredients
Fresh salsa:
3
large plum tomatoes, diced (approx. 2 cups)
¼ cup
GOYA® Tomato Sauce
¼ cup
diced white onion
1 tbsp.
GOYA® Minced Garlic
1 tbsp.
GOYA® Lime Juice
1
jalapeño pepper, seeded and minced
1
pepper from the can GOYA® Chipotle Pepper in Adobo Sauce, finely chopped, plus 1 tbsp. sauce (approx. 1 1/2 tbsp. chopped peppers)
½ tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
3 tbsp.
finely chopped fresh cilantro
Tacos:
2 tbsp.
GOYA® Extra Virgin Olive Oil
12
eggs, lightly beaten
1 can (15.5 oz.)
GOYA® Traditional Refried Beans, heated
12
GOYA® Corn Tortillas, lightly charred (see tip below)
GOYA® Queso Fresco (optional), for serving
1
large avocado, halved, pitted, peeled and diced
½ cup
chopped red onion, or 1/2 cup pickled red onions, for serving
Lime wedges, for serving
Directions
Step 1
Fresh salsa: In a large bowl, combine tomatoes, tomato sauce, onion, garlic, lime juice, jalapeño, chipotle and Adobo. Stir in cilantro. Set salsa aside.
Step 2
Tacos: Heat oil in large skillet over medium high heat. Add eggs and cook, stirring frequently with a spatula, until scrambled and set, about 1 to 2 minutes. Season with Adobo to taste.
Step 3
Spread warmed refried beans over each tortilla. Top evenly with scrambled eggs. Garnish with salsa, avocado, red onion and cilantro. Serve with lime wedges.
Notes:
• Feel free to substitute scrambled eggs for fried eggs.
• Serve with GOYA® Salsa Pico de Gallo-Mild, or any salsa.
You have two options when charring tortillas. Both can be easily done using tongs, which allow you to turn and flip your tortillas quickly and easily without scorching your fingers. Char tortillas in a cast iron skillet, over medium-high heat for about 15 to 30 seconds on each side until a few char marks appear. You can also char the tortillas on a gas burner over medium-low heat. Simply place the tortillas, one at a time, directly over the flame. The tortillas will char more quickly over the gas burner. As soon as the tortillas start to char, flip them over to repeat the process.
New from Goya
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