Today’s recipe is delicious breakfast tacos with a healthy homemade salsa (this is my own recipe that I have tinkered with for years). The salsa is surprisingly easy to make and although it tastes great right away it’s even better after a couple of days in the fridge!
4 medium tomatoes
1 medium tomatillo
4 small peppers
1 medium sized lime
1 garlic clove
1 can black beans
1 pearl onion
Makes 3 tacos and a full jar of fresh salsa
For the salsa, start by cutting 3 tomatoes and the tomatillo in half. Place in a baking dish and toss in olive oil, salt and pepper. Roast for about 15/20 minutes at 375F or until they are soft and fully cooked. Char the peppers right on your stove (you can see how I do it in the photo below). Once the peppers and roasted veggies are done let them cool. In a blender combine your charred peppers, roasted tomatoes/tomatillo, a handful of cilantro, the garlic clove, onion, jalapeño (make sure to take out the seeds if you don’t want it to be super duper spicy) and the leftover fresh tomato. Season with salt and pepper and blend until smooth but not pureed. Taste and add seasonings and more lime juice if needed.
For the tacos fry up your eggs sunny side up, I also like to stick them into a warm oven for a minute or two to avoid runny whites. Drain and rinse the black beans. Heat them up while giving them a quick mash. Slice the avocado and heat up your tortillas in the oven for a quick minute (you don’t want them to get crispy, just warm). Assemble by spreading the beans on the tortillas, add sliced avocado, top with one egg for each taco and drizzle with salsa. Serve extra salsa on the side because it’s the bomb. Enjoy!