Today I made two meals out of shredded beef taco leftovers. Dinner turned out OK but breakfast was divine! It was hard stopping at one!
Avocado Black Bean Breakfast Taco
Very Slightly Adapted from Pretty.Good.Food.
4 corn tortillas
15 oz. can black beans
2 Tablespoons of diced jalapeños
1 garlic clove, minced
1 – 1 1/2 teaspoons cumin
Butter or oil for frying the eggs
Salt & Pepper, to taste
2 Ripe avocados, sliced or diced
Over medium/low heat, add black beans (slightly drained), jalapeños, garlic, cumin and salt to a small saucepan. Cover and let simmer for about 10 – 15 minutes.
In a large frying pan, warm up your tortillas over medium heat and set aside.
In the same pan, heat butter (or oil) over medium heat. Add your eggs and fry them up to your liking.
With a slotted spoon, add about a 1/2 cup of beans to the warmed tortilla, top with egg, half an avocado and a sprinkling of salt and pepper. And if you are like me… sprinkle a little cheddar cheese over the top.
I made Jeffrey an egg and he wanted to sit in Jack’s Bumbo. What a goof!
As for dinner I made a Slow Cooker Enchilada Beef Stew… only I didn’t make it in a crockpot.
I had to improvise by using pureed diced tomatoes instead of enchilada sauce – so I will just let you click the link through to the original recipe because it probably tastes better.
Caleb and I aren’t big stew eaters so I can’t say I would make it again.
We topped ours with homemade tortilla strips, sour cream and avocado.
And I have discovered Jack loves avocado!
And after all that eating he fell asleep at 5:45 for the night… I better get to sleep in case he wakes up at 4am!