Morning Scambeld Egg Tacos with Salsa

Recipe

• Ingredients

  • 8 eggs
  • 1/4 white onion, chopped
  • 2 whole Jalapeño peppers La Costeña
  • 2 Roma tomatoes, diced
  • 1/4 cup fresh cilantro chopped
  • 1 20.4oz can of refried pinto beans La Costeña
  • Salt and pepper to taste
  • 8-12 corn tortillas
  • 1 jar Salsa Taquera La Costeña

• Directions

  1. Step 1	Whisk the eggs in a bowl and season with salt and pepper to taste.
     Step 2	Add 1-2 tablespoons of cooking oil into a non-stick skillet and sauté the onion and jalapeño until slightly roasted.
     Step 3	Add the eggs and cook while stirring over a low flame until halfway cooked.
     Step 4	Incorporate the tomato and cilantro and cook to the desired doneness.
     Step 5	Warm the refried beans in a saucepan and serve the scrambled eggs with a side of beans, tortillas and salsa taquera.

• Nutrition

  Sauté a few tablespoons of nopalitos for a different version. 
  

  • Calories: 365 
  • Carbohydrates: 44.1g 

  • Protein: 20.4g 
  • Fat: 11.2g