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.

    Powered by Recipage

    Haricot Verts with Shallot Vinaigrette | A Nutritionist Eats

    haricot verts with shallot vinaigrette

    I know I should probably say that kale or swiss chard or something with an insane amount of antioxidants is my favorite vegetable but if I had to name a favorite – and only one favorite vegetable – it would be haricot verts. (And not green beans, haricot verts.) If you aren’t familiar with haricot

    Read more…

    Toast Toppings | A Nutritionist Eats

    7 toppings for your toast

    I ate toast every single morning for a good two years. Seriously. Sometimes I would switch it up with some oats or a smoothie but I started my day with a sprouted bagel or two slices of sprouted bread toast for two years. It was also when I worked in a bakery so there was

    Read more…

    Roasted Red Pepper & Feta Dip | A Nutritionist Eats

    roasted red pepper & feta dip

    One of the unfortunate side effects of being a “food blogger” is that I rarely make the same recipes over and over again. Even if there are recipes that I love, I’m on a constant quest to try new foods and recipes, and test recipes of my own before they show up here. So I’m

    Read more…

    texas caviar rice & beans | a nutritionist eats

    texas caviar rice & beans

    First things first: Texas Caviar Rice & Beans is genius. I’m a big fan of bean salad (you’re aware of this: black bean & corn relish + more recent obsession with simple bean salads) so this recipe caught my eye almost immediately. But let’s back up. I was sent The Slim Down South Cookbook, Eating Well and

    Read more…

    turkey burgers with caper aioli | a nutritionist eats

    turkey burgers with caper aioli

    I’m not normally a turkey burger person. But this one, served with a bright aioli, is good. And it’s healthy. And it’s still January, so everyone wants “light/lean/skinny/healthy/paleo” recipes. So here we are. First a salad and now a turkey burger. Could I be anymore predictable? Sigh. How did I – the self-proclaimed non-turkey burger

    Read more…

    caesar9final

    classic caesar salad dressing

    Let’s start off 2014 with a salad (and kale!), shall we? Lately I’ve been all about making food the way it was intended. Cookies? Need white flour and white sugar. Mushroom lasagna? Requires homemade béchamel. And caesar salad? A dressing with egg yolks* and anchovies. (Kale is always allowed in my world.) Real caesar salad dressing must

    Read more…