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Cassava Flour Grain-Free Breakfast Tacos with Black Bean & Kale Scramble

You can make a big batch of these cassava flour tortillas and store them in the fridge for 4-5 days or in the freezer up to 2 months.



For the Tortillas:

For the scrambled eggs:


  1. In a bowl, whisk flour & sea salt
  2. Add melted ghee & warm water & knead together until well combined
  3. Divide into 4 balls
  4. One at a time, place each ball between 2 silpats or 2 pieces of parchment paper and roll it very thin, until it is about 4-5 inches in diameter
  5. Heat a dry skillet over med-high then add the tortilla & cook 1-2 minutes, until just bubbling
  6. In the same skillet, heat 1 tsp ghee over med heat
  7. Add kale & cook 2-3 min, until wilted
  8. Add black beans & cumin then cook 1-2 min
  9. Add whisked eggs, salt & pepper to taste & cook 3-4 min, stirring often, until eggs are set & cooked through


Keywords: grain free, gluten free, soy free, dairy free

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