Austin-Style Breakfast Tacos Fill 1 Created with Sketch.

with Cheesy Eggs, Roasted Potatoes & Spicy Sour Cream

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 850 calories Group 22 Created with Sketch.
    Nutrition Label
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For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Fifth stop: Austin. Our spin on this staple of the city’s breakfast scene has all the fixings for a satisfying meal any time of day thanks to a delicious duo of cheesy scrambled eggs and spiced potatoes that fill soft flour tortillas—all served with a zesty side of ancho-spiced black beans and onion. To learn more about what inspired this dish, go to roadtrip.blueapron.com/austin.

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Austin-Style Breakfast Tacos with Cheesy Eggs, Roasted Potatoes & Spicy Sour Cream
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Prepare the ingredients & make the spicy sour cream:
1 Prepare the ingredients & make the spicy sour cream:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the potatoes, then small dice. Peel and medium dice the onion. Drain and rinse the beans. Grate the cheese on the large side of the box grater. In a bowl, combine the sour cream and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

Roast the potatoes:
2 Roast the potatoes:

Place the diced potatoes in a bowl. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and transfer to a sheet pan. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the onion & beans:
3 Cook the onion & beans:

While the potatoes roast, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the beans, chile paste, and 1/2 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly thickened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Warm the tortillas:
4 Warm the tortillas:

If using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Make the scrambled eggs & serve your dish:
5 Make the scrambled eggs & serve your dish:

Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Stir in the grated cheese. In the same pan, heat a drizzle of olive oil on medium until hot. Add the beaten eggs and cheese. Cook, stirring constantly, 2 to 3 minutes, or until the eggs are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Assemble the tacos using the warmed tortillas, roasted potatoes, scrambled eggs, and spicy sour cream. Serve the tacos with the cooked onion and beans on the side. Enjoy! 

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Prepare the ingredients & make the spicy sour cream:
1 Prepare the ingredients & make the spicy sour cream:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the potatoes, then small dice. Peel and medium dice the onion. Drain and rinse the beans. Grate the cheese on the large side of the box grater. In a bowl, combine the sour cream and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

2 Roast the potatoes:

Place the diced potatoes in a bowl. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and transfer to a sheet pan. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes:
Cook the onion & beans:
3 Cook the onion & beans:

While the potatoes roast, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the beans, chile paste, and 1/2 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly thickened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

4 Warm the tortillas:

If using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Warm the tortillas:
Make the scrambled eggs & serve your dish:
5 Make the scrambled eggs & serve your dish:

Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Stir in the grated cheese. In the same pan, heat a drizzle of olive oil on medium until hot. Add the beaten eggs and cheese. Cook, stirring constantly, 2 to 3 minutes, or until the eggs are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Assemble the tacos using the warmed tortillas, roasted potatoes, scrambled eggs, and spicy sour cream. Serve the tacos with the cooked onion and beans on the side. Enjoy!