Black Bean Breakfast Tacos with Ancho Chile Salsa

bean black beans breakfast brunch chile egg lime mexican spicy taco

Bon Appétit

4 Servings

Source

Ingredients

2 tablespoons vegetable oil

3 scallions, sliced

1 poblano chile, seeds removed, cut into 1/2" pieces

1 15-oz. can black beans, rinsed

2 tablespoons fresh lime juice

Kosher salt, freshly ground pepper

2 tablespoons unsalted butter

8 large eggs

8 6" flour tortillas, warmed

Ancho Chile Salsa (click here for recipe)

Queso fresco or Cojita cheese, crumbled (for serving)

2 jalapeños, thinly sliced, seeds removed if desired (optional)

Method

Heat oil in large skillet over medium-high heat. Cook scallions and poblano chile, stirring occasionally, until just tender, about 2 minutes. Add beans and cook, stirring occasionally, until soften and skins begin to break, about 2 minutes. Stir in lime juice; season with salt and pepper.

Meanwhile, whisk eggs in a large bowl; season with salt and pepper. Heat butter in a large nonstick skillet over medium heat. Add eggs and cook, stirring occasionally and scraping bottom of skillet with a heatproof spatula to form large curds, until softly set, about 3 minutes.

Fill tortillas with bean mixture and eggs and top with Ancho Chile Salsa, cheese, and jalapeños.