What are you eating for breakfast these days? Despite having a relentless sweet tooth, I tend to lean savory at breakfast (it makes dessert at the end of the day taste all the sweeter!). Lately I’ve been very into tacos (for every meal, to be honest), but the problem, at least when eating out, is that most breakfast tacos involve eggs, bacon, and/or cheese and rarely any vegetables. My solution? Add beans! And as many greens as you can cram in there.
Black beans have been my top pick for protein, plus caramelized red onion, avocado, baby spinach, a ton of cilantro (it’s so good for you), scallions, chunky salsa, a quick homemade creamy garlic sauce, and a squeeze of lime—all stuffed into a couple of lightly charred, grilled corn tortillas. There’s really nothing inherently breakfast-y about these “breakfast” tacos, but I eat them for breakfast so…let’s go with it. (They’re great for lunch and dinner too.)
This is one of those extra simple meals that’s barely a recipe, and yet somehow the flavors together end up being so much more than you expected. After careful consideration, I think the magic happens when you combine sweet caramelized onion with salsa and creamy garlic sauce, plus crispy-but-still-chewy tortilla. So, if nothing else, do that the next time you make tacos and then report back to me on whether your taco game just got really, really good.
- ¼ cup raw cashews
- ¼ cup extra virgin olive oil
- ¼ cup water
- 1 medium clove garlic, peeled
- 3 tablespoons fresh lime juice
- sea salt and pepper, to taste
- 1 red onion, sliced thin
- 1 tablespoon extra virgin olive oil
- 8 small soft tortillas (corn or wheat), warmed
- 1 (15 ounce) can black beans, rinsed and drained
- 1 avocado, sliced
- 1 cup baby spinach, chopped
- 1 small bunch fresh cilantro, chopped
- 2 scallions, sliced thin
- chunky salsa and lime wedges, for serving
- Make the garlic sauce: In a high speed blender, blend all of the ingredients until very smooth. Chill until ready to use. (It will thicken as it chills.)
- Heat a non-stick skillet over medium heat. Once the pan is hot, add the olive oil and cook the onion for 3-4 minutes, until soft and slightly caramelized. Season with salt and pepper. Remove the pan from the heat.
- Assemble the tacos: For each taco, take one warm tortilla and lay black beans, cooked onion, and avocado slices down the middle. Lightly season with salt and pepper. Layer a small amount of baby spinach and cilantro on top, then sprinkle with scallions. Finish with a scoop of salsa and a drizzle of creamy garlic sauce. Serve with lime wedges.