Steak breakfast tacos with fried eggs is a crowd-pleasing combination of all things breakfast, fajita veggies, and tender beef.
Total Time:20 minutes
2 tablespoons vegetable oil, divided
12-ounce bag frozen fajita veggies
8 ounces deli roast beef, finely chopped
8 large eggs, whisked
1/4th teaspoon salt
15-ounce can black beans, rinsed and drained
8 flour tortillas
1 avocado, pitted, peeled, and sliced
1/2 cup crumbled Cotija cheese
Chopped fresh cilantro
Salsa, for serving
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the fajita mix to the skillet and cook, stirring, until the vegetables soften, 5 to 7 minutes. Add the roast beef and cook for 3 minutes. Transfer the vegetables and roast beef to a plate.
Heat the remaining 1 tablespoon of oil in the same skillet and scramble the eggs with a pinch of salt until cooked through.
Meanwhile, heat the black beans in a small saucepan over medium-low heat or in the microwave.
Divide the beef and vegetable mixture among the tortillas, top them with scrambled eggs and black beans, and add some avocado and Cotija cheese. Garnish with cilantro and serve with the salsa.