Breakfast Tacos with Chipotle Sour Cream | A Nutritionist Eats

This recipe has been a long time in the making but it’s quite fitting that I’m sharing it today. Why? Because I’m on my way to Mexico and plan on eating many versions of mexican breakfasts for the next week or so. I had something similar – goat cheese breakfast tacos – at a restaurant (almost a year ago!) and while I loved the idea of the goat cheese tacos, they didn’t blow me away. I’ve been wanting to recreate them ever since.

Breakfast Tacos with Chipotle Sour Cream | A Nutritionist Eats

So I finally got around to making them and it turns out that the chipotle sour cream totally stole the show. Dare I say…it left the goat cheese totally and utterly pointless. (Which in my world is a bit shocking given my intense love for cheese.)

I made the tacos again, this time omitting the goat cheese and they tasted just as good. No point in adding calories you can’t taste, am I right?

Breakfast Tacos with Chipotle Sour Cream | A Nutritionist Eats

But back to the star. The chipotle sour cream is just…well, it left me wondering two things: why has this little can of chipotles been in my cupboard for almost two years and what else can I do with it?! (Brainstorms are in the works and chipotle chili is happening.) So all this is to say – you can’t (CAN. NOT.) leave the chipotle sour cream off. It takes a few short minutes and is so worth it.

 Breakfast Tacos with Chipotle Sour Cream | A Nutritionist Eats

The rest of the tacos? They are full of good stuff. I’m talking black beans, scrambled eggs, caramelized onions and fresh avocado slices. It’s pretty much the breakfast dreams are made of. And if you like eggs throughout the day, they would make a killer lunch or easy dinner.

nutrition facts (4 servings): 380 calories, 13 grams of fat, 20 grams of protein, 46 g carbohydrates, 10 g fiber

Breakfast Tacos with Chipotle Sour Cream

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 5 minutes

Keywords: breakfast gluten-free high fiber high protein vegetarian eggs Mexican

 

Ingredients (4 servings)

    For the Chipotle Sour Cream

    • 1/2 cup sour cream
    • 1-1 1/2 chipotles + sauce depending on heat preference

    For the Tacos

    • 1/2 onion, caramelized
    • 6 eggs
    • 8 corn tortillas
    • 1-15 oz can of black beans
    • optional: avocado slices, chopped cilantro

    Instructions

    For the Chipotle Sour Cream

    Finely chop the chipotle peppers (you can basically mash them together)

    Mix into sour cream.

    Add some of the sauce as desired.

    For the Tacos

    Whisk eggs together in small bowl and scramble until cooked through.

    Heat tortillas in microwave until hot.

    Assemble tacos: layer beans, eggs, onions and sour cream on tortillas. Top with avocado and cilantro if desired.

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    13 Comments (Reply )

    1. Alyssa
      Feb 25, 2014 @ 8:24 am

      I’m pretty sure it’s impossible for you day to go bad if you start with these for breakfast. SO YUMMY!

      Reply

    2. Mellissa
      Feb 25, 2014 @ 9:53 am

      Have a great time! And I am seriously craving Mexican food now.

      Reply

    3. Michelle {The Lively Kitchen}
      Feb 25, 2014 @ 2:21 pm

      Have a great trip!

      I haven’t cooked with chipotle chilies in far too long – these sound fantastic. I’m in the eggs throughout the day camp too – why limit a good thing to breakfast?

      Reply

    4. Karla @ Foodologie
      Feb 26, 2014 @ 10:39 am

      I think I found my Sunday breakfast.
      Also, avocado should NOT be optional. Just saying…

      Reply

    5. Karla @ Foodologie
      Feb 26, 2014 @ 10:40 am

      Oh also have fun in Mexico!!

      Reply

    6. Chelsea @ Designs on Dinner
      Feb 27, 2014 @ 6:15 pm

      Yum. Goat cheese is pretty much the only cheese I don’t like (I know, weird), so I’m fine with you leaving it off. This looks wonderful. Only I’d probably make them for dinner, because I’m way too lazy to cook that much in the morning.

      Reply

    7. erin
      Mar 01, 2014 @ 9:30 am

      I need to make these for breakfast today. Have a wonderful vacation, Emily!

      Reply

    8. sarah k @ the pajama chef
      Mar 01, 2014 @ 3:26 pm

      have a great vacay! sounds like some awesome tacos :)

      Reply

    9. Luv What You Do
      Mar 02, 2014 @ 5:42 pm

      I love tacos for breakfast (with eggs)! So Yummy!

      Reply

    10. Stephanie @cookinfanatic
      Mar 04, 2014 @ 11:57 am

      Chipotles in adobo are my everything. These look delicious!

      Reply

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