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Breakfast Tacos with Eggs, Avocado & Cotija

by Livestrong_Recipes  |  Sep 13, 2017

Breakfast Tacos with Eggs, Avocado & Cotija
Photo Credit: Jackie Newgent/
  1. PREP
  2. 18 m
  • COOK
  • 05 m
  • 23 m

Start your morning with a vegetarian taco topped with Mexico-originated cotija cheese. Top your tortilla with protein-packed refried beans, fried egg and fresh cilantro.



  • 4 6 Inch Corn Tortilla
  • 2/3 cup vegetarian refried beans
  • 2 tbsp cilantro
  • 2 tsp Avocado Oil
  • 4 Free Range Large Eggs
  • 1/2 Hass Avocados
  • 1/8 tsp Sea Salt
  • 1/2 cup Pico de Gallo
  • 1/3 cup Cotija Cheese
  • 4 Lime Wedge


1 Warm or lightly grill the corn tortillas (or whole-wheat tortillas).
2 Spread the tortillas with the refried beans (warm first, if desire) and sprinkle with the cilantro. Set aside.
3 Preheat the avocado oil (or peanut oil) in a large (12-inch or larger) stick-resistant skillet over medium-high. Fry the eggs until they are done to your liking.
4 Top each tortilla with the fried eggs and avocado slices and sprinkle with the salt. Top with the pico de gallo (drained of excess liquid) and cotija (or feta) cheese. Serve with lime wedges.