This variation of a breakfast taco was inspired by a recipe in Cooking Light magazine (a gift subscription from our daughter – the gift that keeps showing up each month!). This homemade salsa has additional ingredients, and instead of using refried beans as the magazine recipe indicates, I’ve added black beans to the salsa. You can prepare and refrigerate the homemade salsa up to 24 hours before needed.

 1.    To make Chunky Homemade Salsa, in a medium bowl, combine:

2 tomatoes, diced in small pieces

½ cup black beans, rinsed and drained

 1 avocado, chopped

 ½ cup frozen corn, thawed

 2 Tbsp chopped olives

 ¼ cup chopped sweet red pepper

 1 green onion, sliced

 ½ tsp roasted garlic

 2 Tbsp fresh snipped cilantro

2.    Gently toss in:

1 tsp lime juice

 ½ tsp chili powder

 ½ tsp garlic salt

3.    Set salsa aside (refrigerate if prepared some time before needed). 

4.    In medium skillet over medium heat, melt 2 tsp Earth Balance buttery spread. Meanwhile, with a fork, lightly beat together:

3 eggs

1 tsp water

¼ tsp sea salt  

5.    Scramble eggs in melted buttery spread until just cooked through. Keep warm. 

6.    Meanwhile, heat a flat cast iron skillet over medium-high heat. Spray corn tortilla with olive oil cooking spray. Place sprayed side down on heated skillet for a couple minutes, flipping once to heat through. 

7.    Layer hot tortilla with:

Scrambled eggs

Grated Monterey Jack cheese with jalapeno peppers

Chunky Homemade Salsa 

8.    Top with:

1 Tbsp Garlic Ranch Dressing

Additional fresh snipped cilantro