Thought you couldn’t make breakfast tacos at home? Think again. In-season corn is so sweet and delicious that it’s pretty
Prep Time : 15 min
Cook Time : 15 min
2 small corn tortillas
1teaspoon olive oil
1 clove garlic, minced
1/2cup fresh corn kernels (from 1 small ear)
1/4cup canned black beans, rinsed and drained
2tablespoons fresh basil leaves, chopped
2 large eggs, beaten
Hot sauce (Optional)
1-In a large, nonstick skillet over high heat, warm tortillas, about 1 minute per side. Set aside.
2-Return skillet to medium; add olive oil. Add garlic and cook just until fragrant, about 30 seconds.
3-Add corn, black beans, basil, and paprika. Season with salt and pepper and cook, stirring, until just heated through, about 1 minute.
4-Add eggs and cook, stirring constantly, until just set, about 1 minute more.
5- Spoon egg mixture over tortillas, leaving about ½ cup on the side so tacos aren’t overstuffed. Serve with hot sauce, if desired.