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The foundation of any great dish lies in its seasoning. When it comes to Smoky Hatch Chili Breakfast Tacos, the trio of olive oil, smoked paprika, salt, and pepper plays a pivotal role in enhancing the overall flavor profile. Olive oil provides a smooth richness that marries beautifully with the other ingredients, while smoked paprika introduces a warm, smoky depth that elevates the dish to new heights. Meanwhile, salt and pepper are essential for balancing flavors, bringing out the natural sweetness of the hatch chilis and the earthiness of the eggs. Don’t skip on these ingredients; they are the key to achieving a well-rounded and satisfying taco experience.

Smoky Hatch Chili Breakfast Tacos

Start your mornings right with flavorful Smoky Hatch Chili Breakfast Tacos! This Tex-Mex delight combines the goodness of scrambled eggs, smoked cheese, and roasted Hatch green chiles for a bold taste experience. Perfect for busy weekdays or leisurely weekends, these tacos are quick to prepare in less than 30 minutes. Customize them with fresh toppings like avocado and cilantro, making them versatile and delicious for everyone at the table. Enjoy a nourishing breakfast that’s both satisfying and energizing!
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Ingredients
  

8 small corn tortillas

4 large eggs

1 cup smoked shredded cheese (such as Gouda or smoked cheddar)

1 can (15 oz) black beans, drained and rinsed

1 cup roasted Hatch green chiles, diced (can be fresh or canned)

1/2 cup red onion, finely chopped

1/2 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup fresh cilantro, chopped

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and pepper, to taste

Lime wedges, for serving

Salsa verde or your favorite hot sauce, for drizzling

Instructions
 

Prepare the Tortillas: Begin by heating a non-stick skillet over medium heat. Carefully add the corn tortillas to the skillet, toasting each side for about 30 seconds, or until they are warm and have a slight char. Once toasted, remove the tortillas from the skillet and keep them warm by wrapping them in a clean kitchen towel.

    Cook the Eggs: In the same skillet, pour in the tablespoon of olive oil. In a mixing bowl, crack open the eggs and season with a pinch of salt, freshly cracked pepper, and smoked paprika. Whisk the eggs until they are well blended. Pour the eggs into the heated skillet and gently scramble them over medium heat, cooking for about 3-4 minutes or until just set. Remove the skillet from heat once done.

      Combine Ingredients: In a large mixing bowl, combine the drained black beans, diced roasted Hatch chiles, finely chopped red onion, and halved cherry tomatoes. Gently stir everything together, then season with a pinch of salt and pepper to enhance flavors.

        Assemble the Tacos: Take each warm tortilla and start by adding a generous spoonful of the black bean and Hatch chili mixture onto each. Follow this with a scoop of the fluffy scrambled eggs. Top off each taco with a sprinkle of the smoked cheese, a few pieces of diced avocado, and a handful of fresh chopped cilantro for a burst of color.

          Serve: Serve the tacos immediately while they are still warm. Accompany with lime wedges on the side for squeezing over the tacos and a drizzle of salsa verde or your preferred hot sauce to add an extra layer of flavor.

            - Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings