Breakfast Taco with Avocado and Chipotle Bean Salsa
Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!
Makes 2-4 servings.
4 corn tortillas
4 eggs
1 avocado
flaky sea salt
black pepper
extra virgin olive oil
For the Chipotle Bean Salsa:
about 2 C cooked kidney or black beans (from 3/4 C dried beans) *You may use one 15.5 oz can of beans
1 T grapeseed oil
1/2 C chopped red onions
A: 1 t chopped garlic
4 mini sweet peppers, chopped
1/2 t ground cumin
B: 1 1/3 C Que Pasa Organic Chipotle Salsa
1/2 t maple syrup (or your choice of sweetener)
juice of 1/2 lime
sea salt and black pepper
For the Garnishes:
1/4 C chopped scallions
12 grape tomatoes, sliced into rounds
A small handful of cilantro
feta or goat cheese, crumbled (about 120 g)
1/2 lime, cut into 4 wedges
*T = tbsp, t = tsp, C = cup
Chipotle Bean Salsa:
1. Drain the home cooked or canned beans and set them aside.
2. In a large skillet, heat the oil over medium low heat. Add the onions with a pinch of sea salt, and sauté them for a few minutes until almost translucent
3. Add ingredients A and cook for another 2 minutes. If necessary, add a little more oil.
4. Add the drained beans with ingredients B. Cook for about 3 minutes until the beans absorb all the flavors. Add the lime juice and check the seasoning. Cover and keep warm while preparing the eggs.
Breakfast Tortilla:
1. Preheat the oven to 200 F/100 C.
2. While the bean salsa is cooking, heat another small skillet over medium heat. Add the corn tortilla to the pan and heat each side for about 30 seconds, one at a time. Wrap them in a clean towel and keep them warm in the oven.
3. In a large non-stick skillet, cook four sunny side up eggs until the whites are almost set and the yolks are still runny.
4. While the eggs are cooking, slice the avocado into 12 slices.
5. When the eggs are done, take out the tortillas and place one egg on top of each tortilla. Then put the avocado slices next to the egg with a generous amount of the bean salsa. Add all the garnishes and finish with a little bit of flaky sea salt, black pepper, and a drizzle of extra virgin olive oil. Enjoy!
*You’ll have about half of the bean salsa left. You can simply follow the instructions on the Que Pasa Organic Corn Tortilla Chip bag (see photo below) to make a delicious guacamole and serve it with the leftover beans, more salsa, and some tortilla chips!