Mexican Breakfast Skillet (gluten free, dairy free option)
This mexican breakfast skillet is perfect for a weekend breakfast or to meal prep for your week! It uses all the toppings you would normally ad to tacos but on top of eggs! The beauty of this recipe lies in its simplicity. Dice the veggies while preheating the pan, eliminating unnecessary prep steps. No fancy chopping or food processing required!This mexican breakfast skillet is gluten free, nut free and can be made dairy free and low fat.
Ingredients
- 4 eggs
- 2 tbsp Plain Yogurt dairy free or fat free
- 1 bell pepper diced
- 1 onion diced
- 2-3 corn tortillas warmed
- 3 tbsp black beans rinsed and drained
- 1 tbsp taco seasoning
- 1/2 cup shredded cheddar cheese dairy free or fat free
- 2 tbsp Plain Yogurt dairy free or fat free
- 2 tbsp roasted red pepper diced
- 2 tbsp salsa
- 1/2 cup shredded lettuce
- 1/2 avocado sliced
Instructions
- Make the Yogurt Crema: Blend the yogurt and roasted red pepper in a small food processor or blender until smooth. Set aside.
- Cook the skillet: Heat a large skillet over medium heat. Add a small amount of oil if needed. Saute the diced onion and bell pepper for 5 minutes, until softened.
- Add the beans and spices: Stir in the black beans and taco seasoning. Cook for an additional minute, stirring to coat the beans in the spices.
- Scramble the eggs: Push the bean mixture to one side of the pan and add a pat of butter or another drizzle of oil. Crack the eggs into the empty space and scramble them until desired consistency.
- Assemble the skillet: Once the eggs are cooked, spread them evenly over the bean mixture. Sprinkle with shredded cheddar cheese and cover the pan to melt the cheese for a minute.
- Serve and enjoy: Transfer the skillet to a plate or divide it onto individual serving plates. Top with warmed tortillas, salsa, yogurt crema, shredded lettuce, and sliced avocado.