Black Bean Avocado Breakfast Taco


Recipe and Photography by Karen Gerard

For black beans:

1 can black beans
1 jalapeno, seeded and diced
1 bay leaf
1/2 yellow onion, chopped
2 tbsp cumin
1 clove garlic, minced
1/4 cup chicken broth or water
Salt, to taste

Creamy Jalapeno Sauce:

1 jalapeno pepper, seeded and diced
1 garlic clove, very finely minced
Juice from 1 lime
2 tsp mexican seasoning
1/2 cup sour cream or plain yogurt
1/2 cup mayonnaise
1/4 cup fresh chopped cilantro


For the black beans:

Drain the canned beans and put them in a small pot with all of the ingredients. Simmer 10-15 minutes, until softened and fragrant. Taste for seasoning and add salt as necessary.

For the taco sauce:

Combine ingredients in a bowl and fold together. Refrigerate at least 2 hours before using.

Construct the tacos:

Fry an egg to your liking, and pile onto warm tortillas with the prepared black beans, sliced avocado, fresh cilantro, and drizzled jalapeno sauce.