Breakfast tacos! With beans! This is a standby, not just for me, but, apparently, in general for many newly single people who are trying to nourish themselves, find happiness, and recreate a life that makes sense without a partner. At least that’s the impression I got from reading the odd, sweet, witty, and at times super insightful A Working Theory of Love, by Scott Hutchins. (http://www.nytimes.com/2012/11/25/books/review/a-working-theory-of-love-by-scott-hutchins.html) I promise I’m not spoiling anything by telling you that the newly divorced main character begins each day with a breakfast taco. His taco, which he prepares in the same way each day, consists of “scrambled egg, a slice of pepper jack, a corn tortilla, salsa verde.”
Thankfully, while I sympathize with this fictional depiction of routine as self-care, my version of the breakfast taco (like my life) is a bit different.
First, I’m a fan of flour tortillas, at least for tacos. Unlike corn tortillas, they don’t crumble, and the unassertive flavor provides a nice backdrop for the filling. I also prefer the texture of flour tortillas here.
Second, I think srichacha works better than salsa verde with this combo. The sweet spice cuts nicely against the earthy beans and rich egg.
Third, avocado is key, at least in times like these, when big, fat, perfectly ripe avocados are in season at my local market. (Yes, it seems likely that avocado will be a recurring theme over the next few posts.)
Finally, beans! I was inspired to make these tacos not by a fellow divorcee, but by what I had in my refrigerator. Which, thankfully, almost always holds something good.
Today’s breakfast was inspired by the leftover Great Mother Stallard beans that I made for dinner on Saturday night. While I still have a tendency to make more food than I can eat, I’m getting better. In addition to cooking less, I’m getting more creative about repurposing. As in these tacos. Which are delicious. Here’s the recipe:
3 sm. flour tortillas (I like El Milagro brand)
2 large eggs, ideally free-range, as fresh as you can get them
1 tsp. Greek yogurt
1/4 tsp. salt
1/2 or 1 ripe avocado, diced
1/4 c. chopped cilantro (optional)
1. Heat about a cup of beans, with some of their pot liquor, over low heat.
2. Heat a cast-iron or nonstick skillet over medium high heat. When hot, cook each of the tortillas for about a minute per side, giving them an occasional spin, until lightly browned and pliable but not crispy. Wrap the tortillas in a kitchen or paper towel to keep them warm, set aside, and reduce the heat under the skillet to medium low.
3. Whisk the yogurt and salt into the eggs. Cook the eggs in the same skillet that you used to heat the tortillas, turning occasionally, until light and fluffy. Serve with the avocado, salsa, and, if desired, cilantro. You could also add cheese and yogurt (or sour cream), but I don’t think you need either.