BEAN DIP BREAKFAST TACOS
Start your day off right with our Bean Dip Breakfast Tacos, a hearty and flavorful way to fuel up for any adventure. These make-ahead tacos feature our ¡Yo Quiero! Bean Dip, adding a creamy and savory twist to your morning routine. Packed with protein, fiber, and a medley of delicious flavors, these tacos are perfect for busy mornings or leisurely brunches. Simply prepare them ahead of time, then reheat and assemble for a satisfying breakfast that’s ready in minutes.
SERVINGS: 4
PREP TIME: 5 MIN
COOK TIME: 10 MIN
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BEAN DIP BREAKFAST TACOS
Start your day off right with our Bean Dip Breakfast Tacos, a hearty and flavorful way to fuel up for any adventure. These make-ahead tacos feature our ¡Yo Quiero! Bean Dip, adding a creamy and savory twist to your morning routine. Packed with protein, fiber, and a medley of delicious flavors, these tacos are perfect for busy mornings or leisurely brunches. Simply prepare them ahead of time, then reheat and assemble for a satisfying breakfast that’s ready in minutes.
SERVINGS: 12
PREP TIME: 10 MIN
COOK TIME: 35 MIN
INGREDIENTS
8 small flour or corn tortillas
1 cup ¡Yo Quiero! Bean Dip
8 large eggs
1 tablespoon olive oil
1/2 cup diced bell peppers (any color)
1/2 cup diced onions
Salt and pepper, to taste
Optional toppings: shredded cheese, diced tomatoes, sliced avocado, salsa, chopped cilantro
DIRECTIONS
- Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, until warmed through. Stack the tortillas on a plate and cover with a clean kitchen towel to keep warm.
- In a separate skillet, heat the olive oil over medium heat. Add the diced bell peppers and onions, and sauté until softened, about 5 minutes.
- Crack the eggs into the skillet with the peppers and onions. Season with salt and pepper, and scramble the eggs until cooked through.
- Once the eggs are cooked, remove the skillet from the heat and set aside.
- Warm the ¡Yo Quiero! Bean Dip in the microwave or on the stovetop until heated through.
- To assemble the tacos, spread a spoonful of bean dip onto each tortilla.
- Top the bean dip with a portion of the scrambled eggs and vegetable mixture.
- Add any desired toppings, such as shredded cheese, diced tomatoes, sliced avocado, salsa, or chopped cilantro.
- Serve immediately or freeze for on the go and enjoy your delicious and satisfying Bean Dip Breakfast Tacos!
INGREDIENTS
8 small flour or corn tortillas
1 cup ¡Yo Quiero! Bean Dip
8 large eggs
1 tablespoon olive oil
1/2 cup diced bell peppers (any color)
1/2 cup diced onions
Salt and pepper, to taste
Optional toppings: shredded cheese, diced tomatoes, sliced avocado, salsa, chopped cilantro
DIRECTIONS
- Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, until warmed through. Stack the tortillas on a plate and cover with a clean kitchen towel to keep warm.
- In a separate skillet, heat the olive oil over medium heat. Add the diced bell peppers and onions, and sauté until softened, about 5 minutes.
- Crack the eggs into the skillet with the peppers and onions. Season with salt and pepper, and scramble the eggs until cooked through.
- Once the eggs are cooked, remove the skillet from the heat and set aside.
- Warm the ¡Yo Quiero! Bean Dip in the microwave or on the stovetop until heated through.
- To assemble the tacos, spread a spoonful of bean dip onto each tortilla.
- Top the bean dip with a portion of the scrambled eggs and vegetable mixture.
- Add any desired toppings, such as shredded cheese, diced tomatoes, sliced avocado, salsa, or chopped cilantro.
- Serve immediately or freeze for on the go and enjoy your delicious and satisfying Bean Dip Breakfast Tacos!
INGREDIENTS
8 small flour or corn tortillas
1 cup ¡Yo Quiero! Bean Dip
8 large eggs
1 tablespoon olive oil
1/2 cup diced bell peppers (any color)
1/2 cup diced onions
Salt and pepper, to taste
Optional toppings: shredded cheese, diced tomatoes, sliced avocado, salsa, chopped cilantro
DIRECTIONS
- Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, until warmed through. Stack the tortillas on a plate and cover with a clean kitchen towel to keep warm.
- In a separate skillet, heat the olive oil over medium heat. Add the diced bell peppers and onions, and sauté until softened, about 5 minutes.
- Crack the eggs into the skillet with the peppers and onions. Season with salt and pepper, and scramble the eggs until cooked through.
- Once the eggs are cooked, remove the skillet from the heat and set aside.
- Warm the ¡Yo Quiero! Bean Dip in the microwave or on the stovetop until heated through.
- To assemble the tacos, spread a spoonful of bean dip onto each tortilla.
- Top the bean dip with a portion of the scrambled eggs and vegetable mixture.
- Add any desired toppings, such as shredded cheese, diced tomatoes, sliced avocado, salsa, or chopped cilantro.
- Serve immediately or freeze for on the go and enjoy your delicious and satisfying Bean Dip Breakfast Tacos!
