BREAKFAST TACOS WITH ALMOND BUTTER REFRIED BEANS - Justins

BREAKFAST TACOS WITH ALMOND BUTTER REFRIED BEANS

SERVING SIZE:

6

PREP TIME:

COOK TIME:

TOTAL TIME:

MADE WITH:

JUSTIN’S® Classic Almond Butter

INGREDIENTS

Almond Butter Refried Beans:

1 tablespoon olive oil
1/4 cup finely chopped yellow onion
¼ teaspoon salt
1 clove garlic, minced
1/4 teaspoon chili powder
¼ teaspoon ground cumin
1 (15-ounce) can pinto beans, rinsed and drained
2 tablespoons JUSTIN’S^® Classic Almond Butter
1/3 cup water (plus more as needed)
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice, to taste

Tacos:

6 flour tortillas
6 eggs, scrambled
¾ cup pico de gallo
1 cup finely shredded red cabbage
1/3 cup queso fresco
Sliced jalapenos (optional)

DIRECTIONS

To make the refried beans, heat the oil in a medium saucepan over medium heat. Sauté the onions and salt until softened, about 5 minutes. Stir in the garlic, spices, beans, almond butter and water. Cover and cook for 5 minutes, then reduce heat to low. Use a potato masher or the back of a fork to mash the beans. Continue to cook the beans, uncovered, stirring often, for 3 more minutes. Remove from heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary.
To make the tacos, spread about 3 tablespoons of the beans onto each tortilla. Top with eggs, pico de gallo, shredded cabbage, queso fresco, and jalapenos, as desired.
Serve immediately and enjoy.

This Recipe Serves 6