Baked Black Bean Breakfast Taquitos
I love breakfast foods. Sweet, savory, doesn’t matter. I like pretty much all of it. Since Clara is ready to eat the moment we get downstairs every morning, our breakfasts are usually on the quick and easy side. On mornings we want to cook something that takes more than a few minutes, Clara usually has a piece of fruit to eat while we make breakfast.
Because I don’t want a hangry toddler, I like having something homemade in the freezer that I can simply pop in the oven each morning. Enter these breakfast taquitos. They’re a nice change from our typical breakfast, and they bake quickly enough that Clara is happy reading a few books with me before we eat. I made this batch on a Sunday night and ended up with several days worth of breakfasts for us.
This recipe is highly adaptable, so you can create a filling combination that sounds good to you. I knew I wanted a vegetarian version, so I swapped black beans in for the bacon called for in the original recipe. Clara loves black beans (it sounds like “bubble” when she says black bean, which is seriously adorable), so including them was a no-brainer for me. Really, any type of meat/bean + cheese combination could work here.
If you’re worried about freezing and then cooking the taquitos, don’t be. The eggs are slightly undercooked so that they finish cooking in the oven. This leaves them perfectly fluffy and delicious. We didn’t notice any change in quality cooking them straight from frozen. If you’re looking to change up your breakfast routine, this is a great recipe to do just that. These certainly beat my typical weekday morning breakfast of yogurt, and they actually keep me full until lunch time.
- COOK TIME:
- YIELD: 16-20 taquitos
12 large eggs
1 tablespoon butter or olive oil
¾ cup Greek yogurt
½ teaspoon kosher salt, plus more for baking
¼ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon ground cumin
1½ cups grated cheddar or pepper jack cheese
1 (15-ounce) can black beans, rinsed and drained
½ cup diced tomatoes with green chiles, well drained
¼ cup minced red onion
¼ cup thinly sliced green onions
¼ cup chopped cilantro
Juice of half a lime
16-20 6- or 8-inch flour tortillas
Olive oil or cooking spray, for baking
Heat oven to 425º. Lightly oil a baking sheet and set aside.
Melt the butter in a large skillet set over medium heat. Crack the eggs into a large mixing bowl. Whisk in the Greek yogurt, salt, pepper, garlic powder and cumin. Add the egg mixture to the hot pan. Using a rubber spatula, gently scrape the bottom of the pan and fold eggs over to scramble, leaving them slightly undercooked.
Remove from heat and gently mix in the cheese, black beans, tomatoes, red onion, green onions, cilantro and lime juice. Taste and adjust seasonings as desired.
Place the tortillas on a plate, cover with a damp paper or tea towel and microwave for 30 seconds. Working in batches, place about ⅓ cup (a little less for 6-inch tortillas) of the egg mixture into the center of each tortilla. Roll up and place seam-side down, 1-2 inches apart, on the prepared baking sheet. Continue working, a few tortillas at a time, until all of the filling has been used. I could only find 8-inch whole wheat tortillas and ended up needing 18. The quantity you need will depend on the size of your tortillas.
When ready to bake, lightly spray the tops of the tortillas with cooking spray or brush with olive oil. Sprinkle with coarse salt. Bake for 15 minutes, or until the edges are golden brown and crisp.