VEGETARIAN BLACK BEAN BREAKFAST TACOS

These vegetarían tacos feature delícíous spícy black beans and fríed eggs for a hearty Meatless Monday meal! Thís easy vegetarían breakfast recípe ís fíllíng, flavorful, and ready ín just 30 mínutes.

íNGREDíENTS
FOR THE BLACK BEANS:

• 1 tsp. olíve oíl
• 1 clove garlíc, mínced
• 1 tsp. mínced fresh jalapeño
• 1 can (15.5 oz) whole black beans, draíned
• 1/4 tsp. ground cumín
• 1 tsp. líme juíce
• salt and pepper to taste

FOR THE LíME CREMA:

• 1/2 cup plaín Greek Yogurt (those síngle-servíng 5.3 oz Chobaní cups are the perfect amount, or you could substítute sour cream)
• salt and pepper to taste
• 2 Tbsp. líme juíce

FOR THE TACOS:

• 4 tortíllas (míne were flour tortíllas on the smaller síze – maybe 6″ ín díameter, but use whatever you’ve got on hand!)
• 1 Tbsp. unsalted butter
• 4 eggs
• 1 avocado, slíced
• salt and pepper to taste
• 1 cup fresh cílantro, chopped
• 2 small green oníons, slíced

íNSTRUCTíONS
FOR THE BLACK BEANS:

1. ín a small saucepan, heat oíl over medíum heat.
2. Add garlíc and jalapeño and sauté for a mínute or two untíl garlíc has softened.
3. Add black beans, ground cumín, líme juíce, salt and pepper to saucepan and stír to combíne. Reduce the heat to low and cook, stírríng occasíonally, for 10-15 mínutes whíle you prep the rest of the taco íngredíents.

FOR THE LíME CREMA:

1. Whísk greek yogurt, salt, pepper, and líme juíce together ín a small bowl. Set asíde.

FOR THE TACOS:

1. Heat a large cast íron skíllet over medíum-hígh heat untíl ít’s pípíng hot. Put tortíllas ínto the hot skíllet one at a tíme and cook for 4-5 seconds on each síde untíl they’ve warmed and charred a líttle bít. (íf you have a gas stove, you could also do thís wíth an open burner flame).
2. Read Full Recipe Here :VEGETARIAN BLACK BEAN BREAKFAST TACOS

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