My job keeps me traveling… a lot! Needless to say, it makes it tricky to stick to clean foods when you’re bouncing between amazing countries with excellent cuisine where it’s impossible to say no to the specialties. This week, I’m heading to Peru, and you better believe that I will be indulging in the chaufa, causa, plenty of ceviche and a pisco sour or two!

When I’m home, though, all bets are back on! But what happens when I come home to an empty fridge, or even worse, one that’s stocked with my fresh fruits and veggies gone bad? Heartbreak! That’s why I make sure to keep certain foods in stock that I can count on to keep me full and nourished before I’m able to make a trip to the grocery store. Among those foods are eggs and canned beans—both an excellent source of protein, the latter adding a healthy dose of fiber.

This morning, while unpacking one bag and packing another, I opted for breakfast tacos—a delicious combination of homemade “refried” beans, scrambled eggs, warmed corn tortillas and a sprinkling of salty, feta cheese.


Breakfast Tacos

Serves: 1

Ready in: 15 minutes

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You’ll Need:

  • 2 teaspoons olive oil, divided
  • 1 small yellow onion, chopped
  • 1 15-oz can red or black beans, rinsed and drained
  • 1 teaspoon hot sauce
  • 1 teaspoon cilantro paste
  • 1 egg
  • 2 corn tortillas
  • 2 tablespoons feta cheese


Here’s How:

  1. Heat one teaspoon of olive oil in a non-stick IMUSA caldero over medium heat. Add the onion, beans, hot sauce, cilantro paste and a pinch of salt and pepper, and cook for 2-3 minutes. Add ¼ cup of hot water and bring to a simmer. Using a bean masher, mash the beans until they are as creamy or chunky as you prefer. Let the beans cook until most of the water is absorbed. Remove from the heat and set aside. For creamier beans, add more warm water as needed.
  2. Heat the remaining olive oil in an IMUSA egg pan over medium heat. Add the egg plus a pinch of salt, then use a wooden spoon to scramble the eggs until they are just cooked. Remove from the heat and set aside.
  3. Heat your corn tortillas in a separate egg pan, or in the microwave. To serve, layer the beans and eggs over the tortillas and sprinkle with feta cheese.

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What’s To Love?

The beans are anything but “fried” – the onion, cilantro and hot sauce give them plenty of flavor while the water helps you get a smooth, creamy consistency.

You’ll have plenty of beans leftover to enjoy with tortilla chips as a snack, in quesadillas, or tacos for dinner.  That said, you can double, triple or quadruple up on the eggs, tortillas and cheese and make breakfast for the entire family.

Make this your own! Add fresh pico de gallo or a slice of ripe avocado to each taco. It’s all about making it fit!