Happy Monday friends!
How was your weekend? I hope yesterday at least consisted of putting aside those New Year’s Resolutions and eating lots and lots of yummy things–it was only one day, after all! I’m so used to the Superbowl being an afternoon event, so it was a bit hard to get used to the fact that it didn’t start till 7pm here on the east coast. I guess you east coasters just must be used to staying up later by now, but its definitely an adjustment for me!
Despite the late start time, we still decided to have a few people over to watch our beloved 49ers and gorge ourselves on waaay too much food. Here’s what ended up on the menu:
- Our favorite chipotle salsa
- Southwestern egg rolls (stay tuned Wednesday for the recipe!)
- Mini chipotle quesadillas
- Homemade guacamole, of course
- Chicken wings for the boys
- Cheesy bean dip (my favorite homemade refrieds + cheese = amazingness)
- Kale salad with oranges, just to pretend we were being healthy
It was certainly quite a feast!
So if you partied like we did last night and are looking for something substantial and somewhat healthy to kick off your week, these breakfast tacos might be just what you need. I’ve been wanting to make these for weeks now and since we had yet another snow day (seriously, this is getting insane) on Friday, I decided to treat myself to a little snow window watching treat.
The tacos start with a base of corn tortillas and homemade refried beans (I used pinto beans this time) and then the egg layer hides all kind of goodies like shallots, corn, kale, and carrots. Once they’re mixed in with the eggs, its really hard to even notice that you just added a bunch of vegetables to your breakfast.
They’re definitely a nutritional punch to get you started off on the right track for the week after what may have been an off-kilter weekend for some!
I’m also dying to know what you guys made this weekend–please share!
Makes 2 tacos
2 corn tortillas, warmed
1/4 cup refried beans, warmed
2 eggs, lightly beaten
1 leaf kale, chopped
1/2 shallot, chopped
3 tablespoons corn kernels
1 large carrot, grated
salt, to taste
pepper, to taste
hot sauce, optional
Heat olive oil in a large frying pan. Add shallots and saute until translucent, about 2-3 minutes.
Add the eggs and begin to scramble then, after about 1-2 minutes, add the kale, stirring often until it begins small and wilted.
Continuing to stir and break up the eggs, add the corn and grated carrots, stirring until incorporated. When the eggs reach desired consistency, season with salt and pepper.
To assemble the tacos, spread refried beans evenly on each tortilla. Top with egg and vegetable mixture and finish with
Time: 15 minutes