Breakfast Tacos

Name: Breakfast Tacos
Ingredients: Olive Oil; 1/2 whole Shallot, Chopped; 2 whole Eggs, Lightly Beaten; 1 leaf Kale, Chopped; 3 Tablespoons Corn Kernels; 1 whole Large Carrot, Grated; Salt To Taste; Pepper To Taste; 1/4 cups Refried Beans, Warmed; 2 whole Corn Tortillas, Warmed; Hot Sauce, Optional

11 ingredients

4 steps

Ingredients

Olive Oil
1/2 whole Shallot, Chopped
2 whole Eggs, Lightly Beaten
1 leaf Kale, Chopped
3 Tablespoons Corn Kernels
1 whole Large Carrot, Grated
Salt To Taste
Pepper To Taste
1/4 cups Refried Beans, Warmed
2 whole Corn Tortillas, Warmed
Hot Sauce, Optional

Directions

1

Heat olive oil in a large frying pan. Add shallots and saute until translucent, about 2-3 minutes.
2

Add the eggs and begin to scramble, then, after about 1-2 minutes, add the kale, stirring often until it begins small and wilted.
3

Continuing to stir and break up the eggs, add the corn and grated carrots, stirring until incorporated. When the eggs reach desired consistency, season with salt and pepper.
4

To assemble the tacos, spread refried beans evenly on each tortilla. Top with egg and vegetable mixture. Serve with hot sauce, if desired.