Breakfast Tacos with Poblanos, Beans, and Corn

Step 1

It’s important to follow visual cues when making the eggs, as your pan’s thickness will affect the cooking time. If you’re using an electric stovetop for the eggs, heat a second burner on low and move the skillet to it when it’s time to adjust the heat. Level up your taco spread even further by serving them with Salsa Roja and/or Hash Browns .

Step 2

Whisk eggs, ½ teaspoon salt, and pepper in bowl until thoroughly combined and mixture is pure yellow, about 1 minute; set aside.

Step 3

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add poblanos, beans, corn, onion, chili powder, and ¼ teaspoon salt and cook until softened, 6 to 8 minutes. Transfer mixture to serving bowl and cover to keep warm. Wipe skillet clean with paper towels.

Step 4

Melt butter in now-empty skillet over medium heat. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1½ to 2½ minutes.

Step 5

Reduce heat to low. Gently but constantly fold egg mixture until clumped and slightly wet, 30 to 60 seconds. Season with salt and pepper to taste. Serve immediately with tortillas, poblano and bean mixture, and toppings.