Breakfast Tacos Ready In 20 Minutes Wellplated Com

Yes, you can eat a taco for breakfast. Cue the applause! In case you have a skewed perception of what breakfast tacos are, real-deal Texas breakfast tacos are sooooo much more than a tortilla with eggs. Yes, breakfast tacos are a Texas thing. I’ve Tex-Mex breakfast tacos in Austin, Houston, and Dallas. You can find brisket tacos, migas tacos, crispy bacon tacos, and more on the menu. My absolute favorite are the chorizo breakfast tacos.

Chorizo is bold and zesty.Since it’s sausage, it feel extra brunch appropriate.It is easy to find at major grocery stores.It cooks in a few minutes (unlike brisket which takes a full day of TLC).

Not only does this recipe wholly satisfy my breakfast taco craving, but it is also ready in 20 minutes flat. While they’re truly scrumptious and special at breakfast, they also make a fantastic hearty lunch or dinner that the entire family will enjoy. The leftovers also reheat beautifully, and if you’d like to make these tacos for a crowd, you can multiply it by as many portions as you need.

How to Make the Best Breakfast Tacos

This recipe is stunningly simple. You cook all the breakfast tacos ingredients together in a pan, stuff your tortillas with wild abandon, then wonder how many nights in a row it will be until you get tired of them. <—I can’t advise a specific number, as our leftovers ran out long before our craving for them did.

The Ingredients

Turkey Chorizo. Chorizo is a spicy breakfast sausage popular in Mexican cooking. Turkey chorizo has all of the stellar spice of classic pork chorizo but is leaner.

Black Beans. They add more texture to the tacos. Plus, they’re packed with filling protein and fiber.

Cheese. No breakfast taco should be without a cheesy element.Prepared Salsa. A super shortcut that adds flavor pizzazz for next-to-zero extra work on our part. It makes the filling more moist, and you can serve the extra on the tacos. WIN. Use any salsa you love (I went for a medium, chunky style; green salsa would also be tasty).

Green Onions. Adds a touch of onion flavor and freshness. Tortillas. Wrap up all the flavors of the filling into a pillowy soft tortilla.

The Directions

Storage Tips

To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.To Reheat. Rewarm in a skillet on the stovetop over medium-low heat or in the microwave. Serve scrambled with eggs or over rice, or make another round of tacos.To Freeze. Freeze breakfast taco filling in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Skillet. Perfect for making the breakfast taco filling. Baking Sheet. To keep tortillas warm for the sausage breakfast tacos. Spatula. An all-purpose, heat-proof spatula.

In our house, breakfast tacos are called “the best breakfast ever.” What will you call them in yours? You can also omit the beans from the filling and spread your tortillas with refried beans, like these Instant Pot Refried Beans, before adding the chorizo.

Pickled OnionsVegan QuesoHomemade Guacamole or avocado slicesSliced jalapeñosLime wedgesDiced cherry tomatoesPico de gallo