Breakfast Tacos with Fresh Tomato Salsa
Spice up your mornings with these tasty Mexican-style tacos. They’re packed with flavour from soft scrambled eggs, smoky chorizo, creamy beans and a fresh and zingy tomato salsa. Traditionally soft cooking chorizo is used, but I like the texture of some crispy nuggets of chorizo. You can use shop-bought refried beans for ease, or I’ve included a recipe below to make your own. If veggie, try with scrambled tofu and vegan chorizo/cheese.
Method
Make the salsa: put all of the ingredients in a bowl and mix well. Check seasoning and set aside.
Heat the butter and oil in a large frying pan over a medium heat. Add the chorizo and cook for 3-5 minutes until lightly crisp. Add the onion and cook for 4 minutes. Add the garlic and jalapeno and cook for 30 seconds. Season the eggs with a good pinch of salt and stir in the oregano, before adding to the pan. Stir occasionally until you reach your desired consistency. Check for seasoning.
To serve, heat the tortilla in a dry pan or according to packet instructions. Spread each with some refried beans. Spoon on the scrambled eggs, add avocado and top with salsa. Scatter with crumbled cheese and coriander. Drizzle with hot sauce if you like.
For the Refried Beans
Heat the oil in a saucepan and cook the onion for 4-6 minutes. Add the garlic and spices and cook for 30 seconds until fragrant. Add 1 tin of the beans and its liquid, then add the drained beans plus 1tbsp of the reserved liquid. Add a good pinch of salt and bring to the boil, reduce the heat and simmer for 4-6 minutes until slightly thickened. Use a potato masher to mash the beans, leaving some texture and adding another tbsp or two of the reserved bean liquid if needed. Reduce the heat and cook for 1-2 minutes uncovered. Check for seasoning, add a squeeze of lime and set aside to keep warm.
Ingredients
- 4 medium/regular soft corn & wheat tortillas
- refried beans, home-made or shop-bought, warmed to serve
- 1 avocado, thinly sliced
- 60g feta, crumbled
- Mexican hot sauce, to serve
- For the Salsa
- 2-3 ripe vine tomatoes, deseeded, chopped
- ½ small onion, finely chopped
- ½ - 1 jalapeno or medium-hot green chilli, deseeded, chopped
- 2 tbsp of chopped coriander leaves, plus extra leaves to serve
- ¼ tsp sea salt
- ½ lime, juice and zest
- For the Scrambled Eggs
- 10g butter and a small drizzle of light olive oil
- 125g chorizo sausage, casing removed, diced
- ½ small onion, very finely chopped
- 1 clove of garlic, minced
- ½ - 1 jalapeno or medium-hot green chilli, deseeded, finely chopped (optional)
- 5 large eggs, beaten
- ½ tsp dried oregano (Mexican if possible)
- For the Refried Beans
- 1 tbsp light olive oil
- ½ small onion, finely chopped
- 2 cloves of garlic, minced
- ½ tsp ground cumin
- ½ tsp chili powder (preferably guajillo, ancho or chipotle)
- 2 x tins of pinto beans in water, 1 not drained, 1 tin drained and liquid reserved
- ½ lime, for squeezing