Take taco Tuesday to the next level by making this breakfast Taco recipe for dinner. You can mix it up more by turning into a quesadilla or a bowl with rice and chopped lettuce.
6 Corn Tortillas
1 lb red potatoes
10 oz Mexican pork chorizo
2 tbs olive oil
3 cloves garlic
1/2 tsp paprika
2 tbs milk
1 tbs salt & pepper
2 cups shredded cheese
2 can of black beans
1 chopped onion
In a medium saucepan, heat olive oil and add chopped potatoes paprika, 2 cloves of garlic, salt and pepper – cook for 10 minutes. Remove and set aside.
Remove chorizo’s casing and cook in same pan as potatoes for 7 minutes. Cut into small pieces, pat dry and set aside.
In a mixing bowl, whisk eggs with milk, a splash of water, and salt and pepper. Spray skillet with non-stick spray, and pour in eggs. Stir eggs occasionally until scrambled.
While the eggs cook, bring the black beans, onion, 1 clove of garlic, salt and pepper to a boil in a medium saucepan. Reduce and simmer for 5 minutes.
Wrap tortillas in damp paper towel and microwave for 30 seconds to warm. Add in shredded cheese if you want it melted.
Layer the tortillas with beans, potatoes, chorizo & eggs. Top with shredded cheese, sliced avocados and additional toppings.