Breakfast tacos with refried beans & pineapple salsa

A few months ago, Bon Appetit ran a story about tacos in Austin. I had been completely oblivious to the whole Austin taco thing prior to seeing the story, but if Andrew Knowlton says it, then it must be true. The story placed a particular emphasis on breakfast tacos, boldly proclaiming, “What the bagel is to New York, the breakfast taco is to Austin.” So when we were gathering food recommendations for our trip to Austin, it’s no wonder everyone had something to say about breakfast tacos.

Austin’s abundance of and pride in their breakfast tacos turned out to be the real deal, and it opened my eyes to a whole new world (cue Aladdin song) of possibilities. The tortilla is totally the perfect vessel for all your favorite breakfast fixin’s. Since returning home, corn tortillas and refried beans have been staple items in my fridge. I usually make a large pot of beans over the weekend, and then I’m set for a few days ahead. These beans are also great with brown rice and a salad for dinner, or in a wrap with veggies for lunch. Oh, and you could also make this pineapple salsa up to two days ahead. Besides tacos, it’s a great topping for grilled fish or chicken.

This recipe looks really long but that’s because I included all the little details, like how to soak beans and scramble eggs. Now without further ado, let’s get our taco on!

Breakfast Tacos with Refried Beans & Pineapple Salsa

Refried beans:
(Yield: About 3 cups)

• 1 1/2 c dried black beans, soaked overnight in cold water (or 2 14-oz cans black beans, drained and rinsed)
• 2 large garlic cloves, cut in half lenghwise (only if using dried beans)
• 1 tbsp extra virgin olive oil
• 1 small yellow onion, diced
• 1 tsp tomato paste
• 1/2 c vegetable stock (low sodium and organic if possible)
• 3/4 tsp ground cumin
• 2 tsp unsulphured molasses
• A pinch of cayenne pepper
• Sea salt + freshly ground black pepper

Procedure: (If cooking with canned beans, skip to following paragraph) To soak, place dried beans in a pot and add enough water to cover beans by about 2″. Cover with a lid and place in the fridge overnight or for at least 8 hours. Then drain and rinse the beans, return to pot, and cover with water by about 4″. Add garlic and 3/4 tsp sea salt to the pot, cover tightly with a lid, and place on the stove over high heat. Bring to a boil, turn heat down to low, crack the lid, and simmer for about 20 min, or until beans are tender. Drain.

Heat olive oil in a medium saucepan over medium-low heat. Add onion and cook until softened, about 4 min. In the meantime, place tomato paste in a small cup, add a splash of vegetable stock and dissolve with a fork. Add cooked beans, dissolved tomato paste, 1/2 c vegetable stock, cumin, molasses, cayenne and pinches of salt and pepper to the onion. Stir to combine, cover tightly with a lid and let simmer over low heat for 10 min, stirring occasionally. Then, using a potato masher, mash the beans lightly - some should be smashed but some should remain whole - this gives the beans a saucy consistency, without a mushy texture. Beans can be refrigerated for up to 4 days. When reheating, add a splash of vegetable stock or water to beans and heat over a low flame.

Pineapple salsa:

• 1 c finely diced pineapple
• 1 tbsp finely diced red onion
• 2 tbsp chopped cilantro
• 2 tbsp fresh lime juice
• 1 tsp finely chopped jalapeno (optional)
• Pinch of sea salt

Procedure: Combine all ingredients in a bowl. Salsa may be refrigerated for up to 2 days.

Assembly:

• Corn tortillas
• Eggs
• Lime wedges, for garnish
• Hot sauce

Procedure: To scramble eggs, melt a tbsp of butter in a small skillet. Beat eggs in a bowl and pour into skillet. Using a wooden spatula, slowly stir eggs from the outside in. Continue to stir until eggs have set and turn heat off. To toast tortillas, you may use a grill or griddle. I prefer to toast directly on the burner, for about 15 seconds per side. Assemble tacos and serve immediately.

What are your favorite taco fillings?