5 from 9 votes
Breakfast Tacos
Scrambled eggs, beans, cheese, and avocado served in warm tortillas with delicious toppings! A fun and easy breakfast that your friends and family will love!
Prep Time
10 mins
Cook Time
10 mins
Total Time
16 mins
Servings:
8
Calories:
228 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
For the beans:
- 15 oz black beans rinsed and drained, canned
- 1/2 cup water
- 1 to 2 tablespoons taco seasoning
- lime juice to taste, fresh, squeeze of
- kosher salt to taste
For the Tacos:
- 8 egg large
- 1 tablespoon olive oil for the pan, or butter
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 8 corn tortilla charred and kept warm, small
Toppings:
- 3/4 cup cheddar cheese or Monterey Jack cheese, shredded
- Pico de Gallo or salsa
- avocado or guacamole, sliced
- cilantro fresh sprigs
- red onion pickled
Instructions
- In a small saucepan, combine the black beans, water, and taco seasoning. I always add 2 tablespoons of our homemade taco seasoning, but you can start with 1 tablespoon and add more at the end, to taste.
- Bring the beans to a simmer. Mash the beans with the back of a spoon until desired consistency is reached. If needed, cook 1 to 2 minutes longer to thicken slightly. Squeeze the lime juice over the black bean mixture and stir. Taste and add more taco seasoning and salt, if necessary.
- Crack the eggs into a medium bowl and whisk until combined.
- In a large nonstick skillet, heat the butter or olive oil over medium heat. Carefully pour the eggs into the hot pan and season with salt and pepper. Don’t stir, let the eggs cook for 20 to 30 seconds so they can set up a little.
- Turn the heat to low. With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath. Continue cooking, folding and stirring the eggs every few seconds, making sure you scrape the spatula along the bottom and sides of the pan. Remove the pan from the heat when the eggs are mostly set, but still soft with a little liquid left.
- To assemble the tacos, spread some of the black bean mixture across the center of each tortilla. Top each taco evenly with scrambled eggs, pico de gallo, avocado slices, cilantro, and pickled red onions. Serve immediately.
Cup of Yum
Notes
- To char tortillas, turn a gas burner to medium heat. Place one corn tortilla directly over the flame one at a time and heat for 15 to 25 seconds per side, flipping them with tongs, or until lightly charred. Transfer the warm tortillas to the kitchen towel and keep warm while assembling the tacos.
- Feel free to add bacon, sausage, chorizo, or potatoes!
Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
21g
(7%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.02g
(1%)
Cholesterol
173mg
(58%)
Sodium
456mg
(19%)
Potassium
300mg
(6%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
424IU
(8%)
Vitamin C
2mg
(2%)
Calcium
146mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 228
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 173mg | 58% |
| Sodium | 456mg | 19% |
| Potassium | 300mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.