Breakfast Tacos with Chimichurri and avocados / corn and black bean salsa
- Avocados - 1, sliced
- Eggs - 8
- Oil, cooking - 1 Tbsp
- Tortillas, taco-sized corn or flour - 8
- Chimichurri (ingredients listed separately) - 1/3 cup
- Jalapenos - 1, diced
- Corn, frozen or canned - 1 1/2 cups
- Beans, black (14 oz / 397 g) - 1 can
- Lime juice - 2 tsp
- Cilantro - 1/4 bunch, chopped
- Parsley - 1/4 cup, chopped
- Garlic - 2 cloves
- Shallots - 1 clove
- Capers - 1 Tbsp, drained and rinsed
- Vinegar, red wine - 1 Tbsp
- Lime juice - 2 tsp
- Salt - 1/2 tsp
- Oil, cooking - 1/3 cup
- Make chimichurri sauce - (Skip if sauce was made ahead for Tuesday.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice (portion for chimichurri), salt, and oil (portion for chimichurri) in a blender or a food processor. Add more oil if it’s too thick. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)
- Jalapenos - Dice jalapenos. (Remove seeds if you prefer less spice.) (Can be done up to 5 days ahead)
- Corn - Defrost if using frozen. Drain and rinse if using canned.
- Beans - Drain and rinse.
- Avocados - Slice avocados.
- Eggs - Whisk eggs.
- Combine jalapenos, corn, beans, and lime juice (portion for salsa) in a serving bowl. Season with some salt and pepper. Add some extra lime juice if you’d like.
- Heat a nonstick pan with oil (portion for tacos) over medium heat. Add eggs and scramble until cooked to your liking. In the last minute of cooking, season with some salt and pepper.
- Warm tortillas according to package directions.
- Assemble tacos by filling tortillas with eggs, avocados, salsa, and chimichurri. Serve any extra salsa on the side. Enjoy!
This meal has 43 reviews
Oh my goodness, so flavorful and easy to make! The sauce can be used on almost anything! I made extra to use for something in the near future. The bean/corn mix also goes well on top of a salad. Great possibilities!
So quick to cook up, incredibly tasty. Would make this again but double the servings! We had to use forks and knives to eat these tacos, however. The chimichurri was very oily and made the taco messy to eat with our hands. Maybe the corn tacos we used were too small, too.
Kids loved this and so easy to put together with the sauce prepped ahead of time.
This was really easy and very good. I skipped the tortilla and put the mixture on top of a quinoa rice mix.
We made extra sauce and put it in ice cube trays in the freezer so we could enjoy later!
This was quick and tasty. Turned the leftover into a bowl of stuff.