I might be onto something with this taco thing…

Now that I am back in school until late afternoon, I like to have a good, filling breakfast. My previous meals of apples and coffee, or a granola bar has been replaced with hearty oatmeal, superfood smoothies or this breakfast taco.

I grew up eating breakfast tacos on saturday mornings filled with sausage, eggs, cheese and salsa. I loved them and still do, but this black bean version is perfect for a weekday morning.

What you’ll need: Tortillas, (I love corn, this is a corn/ whole wheat blend) 1/4 cup black beans, Salsa of your choice, (I used a local Texas brand, Clints) One egg per taco. You can also add some shredded cheddar but I opted out.

These are super simple: Heat the tortilla topped with beans in the microwave for about 30-45 seconds and let stand until the egg is ready.

Now, you can make your egg anyway you like. I imagine scrambled would be good, but since I opted out for the cheddar cheese I made my egg over easy to allow the rich taste from the yolk to be a star feature.

Heat up a non-stick pan and crack your egg into it. I added a touch of oil to help aid in the “flip.”

Add a touch of Salt and Pepper (S & P.) After your whites have cooked on the bottom, take a deep breath and flip the egg. You can also breath easy and use a spatula.

Amber alert: the picture of the flipped egg has gone missing, if anyone finds it, please discard. Thank you.

Once the egg is cooked to your likeness, take the reserved tortilla and beans out of the microwave, top with a touch of salsa and then slide the egg off the pan onto the plate.

Devour!

I have found myself eating this taco day after day after day… someone please send help.

* Today will never come again. Be a blessing. Be a friend. Encourage someone. Take time to care. Let your words heal and not wound. Enjoy your life.