My husband and I joke about how Mexican food is just the same ingredients rolled in a tortilla a variety of ways and called something different. That is somewhat true when speaking of the basic day-to-day staples, however, there are many beautiful and complex dishes of this rich cuisine.
Having said that, since we are in the midst of packing as we get ready to move into our new home in the mountains, those lovely dishes will have to wait until another day, once I have untangled myself from the bubble wrap and boxes. This morning we are keeping it simple with our egg tacos. Filling and delicious, this breakfast is hearty enough to get you through your morning.
1/4 cup red onion, diced fine
1/4 cup red pepper, diced fine
1/4 cup cilantro chopped
1 cup refried beans, we love Amy’s Organic Refried Beans with Green Chiles
1-2 tablespoons oil
4 flour tortillas
1-2 cups fresh pico di gallo with 1/2 of a diced avocado added to it
2 cups grated Colby Jack cheese (Cheddar and Monterey Jack work well too)
Salt and pepper to taste
Preheat oven to 300 degrees.
Place the tortillas on a sheet pan. Divide the beans amongst the tortillas and sprinkle with a bit of cheese. Warm in oven.
Sauté the red pepper and onion with the oil over medium heat. Cook until they are softened.
Scramble the eggs adding a little salt and pepper. Add the eggs to the pan and cook until they reach your desired firmness.
Remove the tortillas from the oven and divide the eggs amongst the tortillas. Sprinkle with more cheese and a bit of fresh cilantro. Fold the tacos in half and garnish with the pico and a little sour cream.