Roasted Chile & Pepper Jack Breakfast Tacos

Roasted Chile & Pepper Jack Breakfast Tacos

Move over breakfast burritos, these breakfast tacos are not only delicious, but they are fun to make too!


  • 2 tablespoons preferred vegetable oil, divided
  • 4 green onions, thinly sliced
  • 1 garlic clove, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 8 large eggs
  • 1 container Stonemill Kitchens® Roasted Chile & Pepper Jack Cauliflower Dip
  • 8 taco-size corn tortillas, warmed
  • Chopped fresh cilantro


  1. In a large nonstick skillet over medium, HEAT 1 tablespoon 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 1/4 cup Stonemill Kitchens Roasted Chile & Pepper Jack Cauliflower Dip. Place skillet back over medium heat and add remaining 1 tablespoon 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.

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