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BLACKLAND RECIPE

Spicy Chili Crisp Breakfast Tacos

Soft scrambled eggs, black beans, and avocado make a compact Texas breakfast with enough substance for dinner. BLACKLAND Spicy Chili Crisp adds heat at assembly, so every taco can be adjusted independently.
Total time
20 min
Servings
4 tacos
Recipe heat
Hot
Recommended
BLACKLAND Spicy Chili Crisp
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Three breakfast tacos on a dark stone plate, filled with black beans, soft scrambled eggs, and fresh sliced avocado. The tacos are garnished with a generous drizzle of red spicy chili crisp

Ingredients

  • 4 corn or flour tortillas
  • 4 large eggs
  • Pinch of Diamond Crystal kosher salt
  • 1 tablespoon unsalted butter
  • 1/2 cup canned black beans, rinsed and warmed
  • 1 avocado, sliced
  • 2 tablespoons BLACKLAND Spicy Chili Crisp
  • 1/4 cup crumbled queso fresco
  • 1 lime, cut into wedges

Instructions

  1. Warm tortillas in a dry skillet and wrap in a clean towel.
  2. Whisk eggs with a pinch of salt. Melt butter over medium-low, add eggs, and stir gently until softly set, 3 to 4 minutes.
  3. Divide beans, eggs, and avocado among tortillas. Spoon over BLACKLAND Spicy Chili Crisp and add queso fresco.
  4. Serve with lime wedges.

Serving and finishing note

Use 1 teaspoon chili crisp per taco for medium heat or more for a hotter finish.