BREAKFAST TACOS WITH ALMOND BUTTER REFRIED BEANS

BREAKFAST TACOS WITH ALMOND BUTTER REFRIED BEANS

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SERVING SIZE:

6

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

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

  1. 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.
  2. 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.
  3. Serve immediately and enjoy.

This Recipe Serves 6

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
  1. 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.
  2. 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.
  3. Serve immediately and enjoy.

This Recipe Serves 6

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