BREAKFAST TACOS WITH ALMOND BUTTER REFRIED BEANS

BREAKFAST TACOS WITH ALMOND BUTTER REFRIED BEANS

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

6

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

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

Great Summer Recipes
Almond Coco Nutty Buddies in a white bowl on a white background with chocolate chunks and peanut butter in measurement spoons

I love to throw parties for friends and family. Sometimes they get a little crazy and we have to tell Grandma to stop dancing on the table. But, when she gets a hold of these almond coco-nutty buddies, it’s really hard to get her to stop. With JUSTIN’S® Classic Almond Butter packed into every bite, it’s hard to blame her. Get down from there, Grandma. You’re going to break something.

 

Baked Cinnamon Almond Butter Churro Doughnuts with cinnamon sticks in the background on a white background

I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.

 

Maple Bourbon Glazed Brownies on white dishes and tray with fork on a white wood background (bird's eye view)

Who doesn’t love brownies? This recipe for my Maple Bourbon Glazed Brownies takes heavy cream, powdered sugar, JUSTIN’S® Maple Almond Butter and mixes them together with your favorite bourbon for a richly-finished, great-tasting brownie. Whip up a batch for your family tonight!

 

Almond Caramel Tart sliced and rotated for display over parchment, on a striped tabletop

Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.

Massaged Kale Salad with Honey Almond Butter Vinaigrette in a white bowl with carrots and cut lemons in the wood background

I’m all about taking care of myself. Every once in a while I need to take a break with a spa day for me and the family. My Massaged Kale Salad with Honey Almond Butter Vinaigrette might not feel as great as a day spa massage, it will make your insides feel nice and strong! Made with JUSTIN’S® Honey Almond Butter and delicious garden ingredients for a kick of great flavor.