Growing up, family trips meant always stopping along the way to pick up either chorizo and egg or bean and cheese tacos for breakfast. These days, I can’t eat flour or beans, so I had to come up with my own version of an old favorite. I had some extra eggplant that I needed to use up, and I thought it would be a good time to try out an eggplant-based version of refried beans (check out my zucchini version here). …
The tortilla recipe is a base for many of my taco/flatbread recipes. Once you get the hang of it, you can save a bunch of time by having four pans going on the stove at once. The tortillas hold up very well to any sort of taco filling, and the trick to not having them tear when flipping is to make sure they are not still “setting”–if the spatula doesn’t lift the tortilla easily off the pan, then wait another 30 seconds before attempting to flip it. I bought some new ceramic non-stick pans and found that I need to turn the heat up a tiny bit past medium to achieve the right temperature when I used to keep it exactly at medium with my old pans. It won’t take long before you are making these tortillas left and right.
Ninja tip: Make sure to use a serrated vegetable peeler to peel the eggplant. A serrated peeler has tiny little teeth that help to peel soft or waxy veggies and fruits.
Save any leftover refried beans to eat with some Mexican cauliflower rice.
Top your tacos with fresh salsa or pico de gallo, and plenty of cilantro!
- 2.5 cups diced eggplant
- 1/4 cup organic broth*
- 1 small red onion, diced
- 1 roma tomato, diced and deseeded
- 1 small jalapeño, finely chopped (optional: deseeded)
- 1 garlic clove
- 1 tsp chipotle powder
- 1 tsp ground comino
- 1 tsp garlic powder
- Salt to taste
- 1 tbs fat of choice (tallow or bacon grease highly recommended)
- 3 eggs, scrambled
- 1 tbs grass-fed butter, for frying
- Chopped cilantro, for garnish
- To prepare tortillas: Add eggs, water, chia seeds, coconut flour, comino, and salt to blender and blend on high for 1 minute until chia seeds have broken down.
- Warm a 8" non-stick pan over medium heat and add 1/4 tbs of coconut oil or other choice of fat.
- Once warm, add some batter to pan to create about a 3" in diameter tortilla. Swirl the pan around to spread batter evenly and create a 6" in diameter tortilla.
- Cook for 2 minutes and then use a spatula to loosen the tortilla from the edges of the pan. Flip and cook for an additional 1 minute. Note: Take pan off burner between tortilla and add additional coconut oil. Removing the pan will prevent it from getting too hot.
- Remove tortilla from pan and repeat with remaining batter. If batter gets too thick, add 1 tbs water at a time to thin out.
- To prepare refried beans: Heat 1 tbs tallow/bacon grease over medium heat. Once hot, add diced onions to pan and stir for about a minute.
- Add tomato and cook for an additional minute.
- Add diced eggplant, spices, and garlic clove. Stir pan occasionally, adding a tablespoon or two of broth at a time to rehydrate eggplant. Repeat as necessary.
- Once eggplant is soft, turn off heat. Using an immersion blender, puree mixture in the pan until desired consistency is achieved. Season with more salt if necessary.
- To assemble tacos: Spread a thin layer of "refried beans" on each tortilla and then divide eggs evenly among the tortillas. Top each taco with chopped cilantro and serve.
- Recipe yields 4 tortillas.
- *Check ingredients if using store-bought to make sure broth is gluten-free and does not contain canola oil.