Crabby Breakfast Tacos
Ingredients
8 oz. Crab Classic, flake style
3 flour tortillas
3 tbsp. cow’s milk cheese, grated
6 eggs, beaten
¼ cup canned black beans, strained
20 leaves fresh cilantro
½ avocado, cut into 9 slices vertically
9 slices jalapeno, thin
salt
pepper
butter, for coating frying pan
Directions
Preheat oven to 250 degrees. Lay three tortillas out on your baking sheet. Evenly sprinkle cheese over all three. Set aside. Over medium heat, coat frying pan with butter. Add in you black beans, half of cilantro leaves, salt and pepper. Mix consistently using rubber spatula till slightly softened–about 3 minutes. Evenly scoop black beans onto cheese topped tortillas. Bake for 5 minutes. Clean frying pan. Chop Crab Classic small pieces. Over medium heat, coat pan with butter. Pour in beaten eggs. Sprinkle half of your chopped crab evenly across eggs in frying pan. Let cook untouched until mostly cooked—about 4 minutes. Flip and let cook for another minute. Transfer eggs back onto your cutting board and cut it into 6 wedges. Layer two of egg wedges on each of bean and cheese covered tortillas. Lay three slices of avocado on top of each pile on each of tortillas. Evenly sprinkle remaining chopped crab, then cilantro, and then jalapeno over the tops of each tortilla.
Serves 3