Breakfast Tacos with Chimichurri
and avocados / corn and black bean salsa

Name: Breakfast Tacos with Chimichurri
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Avocados, sliced; 8 Eggs; 1 Tbsp Oil, cooking; 8 Tortillas, taco-sized corn or flour; 1/3 cup Chimichurri sauce (ingredients listed separately); 1 Jalapenos, diced; 1 1/2 cups Corn, frozen or canned; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 2 tsp Lime juice; 1/4 cup Cilantro, chopped; 1/4 cup Parsley, chopped; 2 cloves Garlic; 2 cloves Shallots; 1 Tbsp Capers, drained and rinsed; 1 Tbsp Vinegar, red wine; 2 tsp Lime juice; 1/2 tsp Salt; 1/4 cup Oil, cooking (plus more if needed)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This is no ordinary breakfast burrito. Herby chimichurri adds unexpected flavor to the protein-packed filling of eggs and black bean salsa. This meal was last featured in 2019.

Ingredients

Metric

Servings:

Breakfast Tacos with Chimichurri:

Avocados - 1 , sliced
Eggs - 8
Oil, cooking - 1 Tbsp
Tortillas, taco-sized corn or flour - 8
Chimichurri sauce (ingredients listed separately) - 1/3 cup

Corn and Black Bean Salsa:

Jalapenos - 1 , diced
Corn, frozen or canned - 1 1/2 cups
Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
Lime juice - 2 tsp

Chimichurri Sauce:

Cilantro - 1/4 cup , chopped
Parsley - 1/4 cup , chopped
Garlic - 2 cloves
Shallots - 2 cloves
Capers - 1 Tbsp , drained and rinsed
Vinegar, red wine - 1 Tbsp
Lime juice - 2 tsp
Salt - 1/2 tsp
Oil, cooking - 1/4 cup (plus more if needed)

Prep

Make chimichurri sauce - (Double if making Thursday’s meal.) 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 more salt or 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.

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Make

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 (reserve half if doubled). Serve any extra salsa on the side. Enjoy!

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