Roasted Chile & Pepper Jack Breakfast Tacos

Directions

1. In a large nonstick skillet over medium, Heat 1 tbsp. oil. Add green onion and garlic and cook for 1 minute. Stir in beans and cook for about 5 minutes. Stirring occasionally, until heated through. Transfer beans to a bowl and wipe off cooled skillet.
2. In a medium bowl, beat eggs with ¼ cup Stonemill® Kitchens Roasted Chile & Pepper Jack Cauliflower Dip. Place skillet back over medium heat and add remaining 1 tbsp. oil. Add eggs to skillet and cook, stirring occasionally to scramble eggs.
3. Place remaining dip in a microwave-safe bowl and microwave until warm, 35-45 seconds.
4. To serve, place 2 tortillas on each plate. Spread generously with warm dip, then top with beans, eggs, and cilantro.

Beverage Pairings

Pair breakfast tacos with a Michelada or Bloody Maria.