Breakfast Skillet Tacos
HELLO, Sunshine! Love savory breakfasts? This Mexican-inspired meal is lovely. This isn’t a new concept or recipe, but cutting back on fat intake is mindful and healthy self care. Mix up a batch of healthy veggies, including red bell peppers, scallions, jalapeno pepper, spinach, tomato, spices, including blood sugar-lowering cumin and cilantro, and add beans for fiber and protein. Top a freshly warmed tortilla with the veggie-bean taco mixture then top with reduced-fat cheese and sour cream (or omit).
Ingredients
- 8 soft corn tortillas (6" diameter)
- 1 small sweet or red onion, medium diced
- 1 red bell pepper or any color, seeded and small diced
- 1 small jalapeño pepper, seeded and finely diced (optional) wear plastic gloves when handling jalapeño peppers
- 1 clove garlic, minced
- 2 teaspoons ground cumin or taco seasoning
- 1 can (15 oz) reduced-sodium black beans, rinsed and drained (or kidney beans, white beans, any beans of choice).
- 4 cups baby spinach or parsley (about 4 ounces)
- 1 large tomato, chopped
- 1 cup shredded reduced-fat cheddar cheese
- 4 tablespoons reduced-fat sour cream
- sprigs fresh cilantro
- 1 bunch green onions
- 1/4 cup olives
- 1 cup salsa
Instructions
PREPARATION — Breakfast Skillet Tacos are bringing all the taco Tuesday vibes to your breakfast routine. Taco seasoned beans, cheddar cheese, tomatoes and jalapeños and cilantro. Mix and match with any of your favorite toppings. Best of all, it only dirties one pan. Should you want to move this Breakfast Skillet Taco to Lunch or Dinner, add sweet potoates, top it with salsa, avocados, or sour cream. Hopefully this healthy and filling breakfast will make it on your weekend breakfast or brunch routine! Enjoy❣️
- PREHEAT the oven to 350°F. Stack the tortillas on a large piece of foil, sprinkle the top one with water, and wrap in the foil. Heat for 10 minutes.
- MEANWHILE, heat a large nonstick skillet coated with olive oil or cooking spray over medium heat. Add diced sweet onions and bell pepper. Cook for 5 minutes or until lightly browned and slightly soft. Add the jalapeno pepper (if using), garlic, and cumin.
- COOK veggie mixture for 2-3 minutes or until aromatic. Stir in the beans, spinach, and tomatoes. Cook for about 5 minutes or until heated through. Spread the veggie-bean mixture evenly in the skillet.
- REMOVE skillet from the heat and sprinkle with the cheese. Let stand until melted. Top with dollops of the sour cream and sprinkle with the cilantro.
- CUT the warmed tortillas into quarters or strips. Serve immediately with the veggie-bean taco skillet. Serve with avocados, salsa and top with olives.
Notes
This Breakfast Skillet Taco meal is very friendly. It plays well with a myriad of variations: pillowy scrambled eggs or a combination of beans: black, pinto, and white beans. Sautéed vegetables like mushrooms and peppers or roasted vegetable like sweet potatoes or zucchini. Add any plant based protein as well as chicken, shrimp or ground meats. To spice things up a bit add chili flakes or chipotle in adobo sauce. Endless possibilities. Enjoy!