Now I'm not a big bean eater. Don't know if it's a taste thing or a texture thing, but I've never really enjoyed eating them. Unfortunately, I don't end up making beans of any kind very often because of my aversion to them. I fear though that I'm not giving my kids the opportunity to decide if they like them. Surprisingly, with all of the other "stuff" in these tacos the beans kind of blend in with all of the other flavors. Everyone ate and enjoyed these.....including me! As you can see from the picture I served these with some cut up fresh pineapple and strawberry slices.
Egg and Hash Brown Tacos
Food Network Magazine, October 2011
Ingredients:
2 tablespoons unsalted butter
2 cups frozen shredded hash browns (about 8 ounces)
1/2 small onion, finely chopped
1/2 teaspoon ground cumin
1 15-ounce can black beans, drained and rinsed
1/2 cup prepared salsa
8 large eggs
Kosher salt and freshly ground pepper
1/3 cup shredded monterey jack cheese
8 6-inch flour tortillas, warmed
1 avocado, pitted, peeled and roughly chopped
1/4 cup chopped fresh cilantro
Directions:
Heat 1 1/2 tablespoons butter in a large nonstick skillet over medium heat. Add the hash browns and cook, stirring occasionally, until golden brown, about 15 minutes.
Meanwhile, heat the remaining 1/2 tablespoon butter in a small saucepan over medium-high heat. Add the onion and cumin and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the beans and salsa, reduce the heat to low and cook until heated through, about 2 minutes.
Lightly beat the eggs in a bowl with 1/2 teaspoon salt, and pepper to taste. Pour into the skillet with the hash browns and cook, stirring, until the eggs are almost set, about 2 minutes. Stir in half of the cheese and cook until the eggs are just set, about 1 more minute. Divide among the tortillas and top with the bean salsa, avocado, cilantro and remaining cheese.
Family Rating: 1 1/2 thumbs up.
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