Crabby Breakfast Tacos
Some trips, you want to last forever. That’s how I’m still feeling about my incredibly gluttonous trip to South By Southwest in Austin Texas. Eating breakfast tacos from food trucks in the mornings quickly proved to be the best way to start my days. So, here I am making quick and easy, no fuss or muss, super delicious breakfast tacos while making sure to kick them up a notch by using Crab Classic—which, ahem, are made in 100% gluten-free facility and is certified heart healthy by the American Heart Association. Yeah, I’m feeling super healthy eating them as I’m writing this! Oh, I know you’ll love them, too.
TO GET ALL OF YOUR DUCKS IN A ROW. preheat your oven to 250 degrees.
Lay your three tortillas out on your baking sheet.
Evenly sprinkle your cheese over all three.
Over medium heat, coat your frying pan with butter.
Add in you black beans, half of your cilantro leaves, salt and pepper.
Mix consistently using your rubber spatula till slightly softened–about 3 minutes.
Evenly scoop your black beans onto your cheese topped tortillas.
Bake for 5 minutes.
Clean your frying pan, we’re using it again!
On your cutting board, use your chef’s knife to chop your Crab Classic chunks into ¼ inch cubes.
Over medium heat, coat your pan with butter.
Pour in your beaten eggs.
Sprinkle half of your chopped crab evenly across your eggs in your frying pan.
Let cook untouched until mostly cooked—about 4 minutes.
Flip and let cook for another minute.
Transfer your eggs back onto your cutting board and cut it into 6 wedges.
TO MAKE YOUR BREAKFAST TACOS. layer two of your egg wedges on each of your bean and cheese covered tortillas.
Lay three slices of your avocado on top of each pile on each of your tortillas.
Evenly sprinkle the rest of your chopped crab, then cilantro, and then jalapeño over the tops of each of your tortillas.