These tacos can be made for brunch or dinner, they are vegetarian, and simply amazing. I cheated and bought a lot of this pre-made so it would be simple to put together and save me a night of cooking.
Makes 6-8 Tacos (depending on how much you want to load them up)
- Guacamole (fresh made from Whole Foods)
- Pico de gallo (fresh made from Whole Foods)
- Pineapple jicama salad (fresh Made from Whole Foods)
- Grated pecorino romano cheese
- Sea salt
- 1 can of organic refried black beans
- 3 organic free range eggs
- 8 corn hardshell taco shells
- 1 handful baby heirloom tomatoes cut into quarters
- 2 handfuls baby spinach
- 2 cups kale
- 2 tablespoons green salsa (Trader Joe’s sells a delicious one that has no added sugar or preservatives in it)
Wash then dry kale by blotting with a paper towel to remove excess water. Cut the kale into thin strips then place into a bowl and top with sea salt. Take your fingers and massage (yes massage, I know that sounds weird but it works) the kale, it will break the leaves down and make it more of a lettuce-like consistency. Top the kale with 1-2 tablespoons of green salsa and mix so the kale is evenly coated. Set aside to marinate.Chop up half a red onion, place 2/3 of the onion into a pan with olive oil, sauté until tender, then add in chopped fresh tomato and 2 handfuls of spinach. Stir for 1 minute then add in 3 eggs and scramble. Sprinkle with pecorino cheese, add a few dashes of hot sauce, turn off and place aside.At the same time place 1/3 of the chopped onion into a separate plan with olive oil, begin to sauté. Open the can of refried beans and place into this pan with the onion, add a few dashes of hot sauce and any Mexican spice seasoning you have. The shells I bought at Whole Foods were organic and came with organic Mexican seasoning and organic taco sauce. I added a bit of both to the beans.Place the taco shells into a preheated oven at 350 degrees for 2 minutes just to heat them, any longer and they will start to burn.
Remove the taco shells and load the tacos first with the refried beans, then the eggs, next comes the kale, and top it all off with guacamole, salsa and jicama salad.