One pan and a few simple ingredients is all you’ll need for the best EVER breakfast tacos! Smoky chorizo, creamy refried beans, fluffy eggs, and fresh avocado piled high atop warm tortillas. And did I mention they take just 15 minutes to make?! There truly is no better way to start the day.
What You’ll Need
Tortillas – Either corn or flour tortillas will work for these breakfast tacos! I actually used Siete’s grain-free tortillas to keep my tacos a little lighter and healthier. Whatever tortillas you use, be sure to heat them up slightly in your pan to make them pliable and crispy around the edges.
Chorizo – The two most common types of chorizo are semi-cooked chorizo and dried chorizo. For this recipe, we’re looking for either semi-cooked chorizo or fresh chorizo. While uncommon, fresh chorizo works best in this recipe, so if you can find it definitely use it! Though I used semi-cooked chorizo and my breakfast tacos still turned out perfect. For semi-cooked, chop the chorizo into half or quarter moons then quickly cook in a hot skillet. For fresh chorizo, remove the meat from its casing and cook in a hot skillet until completely cooked through, crumbling the sausage as it cooks.
Eggs – They wouldn’t be breakfast tacos without some scrambled eggs! Luckily, scrambled eggs are super easy to throw together. Use as many or as few eggs as you’d like, I sometimes add a couple more into my scramble for extra protein.
Refried Beans – Either canned or homemade refried beans will taste delicious in this easy breakfast recipe. For homemade, I recommend this recipe, and for store bought, I prefer the Amy’s Organic Refried Beans.
Adjust This Recipe To Your Dietary Needs
- Make it Vegan: Making vegan breakfast tacos is surprisingly easy with a few simple swaps. Cook up some scrambled tofu and double up on refried beans to make up for the lack of chorizo. The end result will be a delicious vegan breakfast with plenty of protein!
- Make it Paleo: Use Siete Almond Flour Tortillas in place of regular tortillas to turn this into a paleo meal.
- Make it Whole30: Ditch the tortillas and wrap these breakfast tacos in butter lettuce leaves instead! Also, make sure your refried beans and chorizo are Whole30 compliant. If you can’t find Whole30 compliant chorizo, use Whole30 compliant bacon instead.
How to Freeze Breakfast Tacos
- Wrap tortilla completely around filling, then wrap each individual taco in aluminum foil.
- Store in the freezer for up to 1 month.
- To reheat, place tacos still in foil in the oven at 350° Fahrenheit for 15-20 minutes or until heated through.
Easy Breakfast Tacos (Freezer Friendly)
Ingredients
- 8 small corn or flour tortillas
- 4 ounces chorizo sausage, removed from casing or chopped
- 8 large eggs, whisked
- salt and pepper, to taste
- 1 cup refried beans
- 2 avocados, peeled and sliced
Optional toppings:
- salsa
- fresh cilantro, chopped
- cheese
- sour cream
- hot sauce
Instructions
- Heat tortillas in a skillet over medium-low heat, one at a time, until soft and pliable then set aside.
- Add olive oil to skillet and cook chorizo sausage until browned and cooked through, then remove and set aside.
- Add whisked eggs to skillet, season with salt and pepper, and scramble until full cooked.
- Warm refried beans in either the microwave or a small saucepan over low heat.
- Assemble tacos by spooning some refried beans, then chorizo, then scrambled eggs into each tortilla. Top with sliced avocado and any other toppings you’d like.
