“Flour Power” Brunch Tacos
Servings: 1
Ingredients:
2 small Flour Tortillas
8-10 Yukon Gold Potatoes
1/2 White Onion
2-3 Eggs (I use pasture-raised/farm fresh if I can! )
1/4 cup canned Black Beans, drained and rinsed
1 cup fresh Spinach leaves
1 small, fresh Tomato
Dried Thyme, to taste
Chili Powder, to taste
Paprika, to taste
Cayenne, to taste
Salt and pepper, to taste
Cooking Oil (e.g., Ghee or Olive Oil)
Greek Yogurt/Sour Cream (optional, for garnish)
Instructions:
1. Prepare the Potatoes:
Heat a skillet over medium-high heat and grease with cooking oil.
Add the diced Yukon gold potatoes and chopped white onion to the skillet.
Season with salt and pepper to taste.
Sauté the potatoes and onions, stirring occasionally, until the potatoes are golden brown and tender. This should take about 10-15 minutes. Remove from heat and set aside.
2. Scramble the Eggs:
In a bowl, crack the eggs and beat them with a fork or whisk. Heat a separate non-stick skillet over medium-low heat.
Pour the beaten eggs into the skillet and let them cook without stirring for a moment. Then, gently stir with a spatula to scramble the eggs until they're cooked to your desired level of doneness. Remove from heat.
Season with thyme, chili powder, paprika, cayenne, salt, and pepper to taste.
3. Warm the Flour Tortillas:
Heat each flour tortilla in a dry skillet or microwave for about 10 seconds on each side until they are warm and pliable.
Place the warmed tortillas on a clean surface.
4. Assemble the Tacos:
Spoon a portion of the sautéed potatoes and onions onto each tortilla.
Top the potatoes with scrambled eggs.
Add black beans, fresh spinach leaves, and diced tomatoes to each taco.
5. Garnish and Serve:
If desired, add a dollop of Greek yogurt/Sour cream on top of each taco.
Fold the tortillas in half or roll them up to enclose the fillings.
Add any leftover potatoes to the side! (I like to dip mine in ketchup or spicy mayo).
Serve hot and enjoy!
