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Ready Time: 45min
Prep Time: 10min
Cook Time: 35min
Who doesn’t love a good breakfast taco? They’re easy to throw together, taste delicious and super filling for breakfast fuel.
4 small tortillas
1/4 c cheddar cheese
1/3 c black beans
1/4 c salsa
16 fingerling potatoes, sliced into quarters
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Prep Time: 10min | Cook Time: 35min
Pre-heat oven to 450°F.
Grease a baking sheet with olive oil and arrange potato quarters in an even layer. Sprinkle with salt and pepper.
Bake potatoes for 30 minutes, until crispy. I like to add a minute or two on broil right at the end.
Remove potatoes from the oven and set them aside to cool.
Meanwhile, heat a small skillet over medium-high heat and drizzle with olive oil. Scramble eggs and pour in, folding for a soft scramble until desired firmness- about 5 minutes.
Heat a large skillet without additional oil. Heat tortillas in a skillet – about 15 seconds per side.
Assemble tortillas with scrambled eggs, roasted potatoes, salsa, beans, and cheese.
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