Chorizo Breakfast Tacos
Soft scrambled eggs mixed with chorizo and vegetables, then stuffed into a corn tortilla with beans. Topped with some salsa, pico de gallo and cheese. This is a breakfast dish you won't want to miss!
Servings: 8 tacos
Calories: 363kcal
Ingredients
- 1 9 ounce beef chorizo
- 2 tbsp canola oil
- 1 medium onion diced
- 1 cup bell peppers assorted colors, diced
- 7 eggs
- 1/4 cup milk
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 heaping tablespoons canned diced green chilies
- 1/4 cup cilantro divided
- 1/4 cup shredded Mexican cheese blend divided
- 8-10 yellow corn tortillas
- 1 can refried beans warmed
- garnish: fresh pico de gallo and salsa
Instructions
- In a large skillet, add oil and bring to medium heat. Once hot, add the onions and sauté for 4 minutes, stirring often. Once the onions are translucent add the bell peppers and cook until tender, about 5 minutes.
- While the vegetables are cooking, add your chorizo to a skillet and cook until desired consistency. Keep warm once chorizo is cooked
- In a medium bowl, add eggs, milk, salt, pepper and diced chilies. Whisk together.
- Add the eggs to the vegetable mixture and scramble, about 5-6 minutes. Add 1/2 the cilantro and 1/2 the cheese once the eggs are almost done Finish scrambling the eggs. Add the chorizo. Mix well. Set heat to low and heat up tortillas.
- Once your tortillas are warmed, sprinkle the remaining cilantro and cheese over the chorizo eggs.
- To assemble the tacos: take a warmed tortilla, add beans then the chorizo egg scramble, then garnish.
- Serve immediately and enjoy!
Nutrition
Calories: 363kcal | Carbohydrates: 23g | Protein: 17g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 175mg | Sodium: 994mg | Potassium: 297mg | Fiber: 5g | Sugar: 4g | Vitamin A: 905IU | Vitamin C: 28.8mg | Calcium: 100mg | Iron: 2.1mg