Cooking & Recipes
Easy Black Bean Breakfast Tacos
These hearty breakfast tacos bring together smoky chipotle-spiced black beans, fluffy scrambled eggs, and creamy diced avocado all tucked into warm corn tortillas. The combination delivers a satisfying hit of protein and fiber that'll keep you going well past lunchtime. They're ideal for anyone who craves a savory, no-fuss morning meal that comes together in about ten minutes.
Get setIngredients
Recipe yield: 4. Shown for cooking scale, not as a health score.
Make itInstructions
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Scramble the eggs. You know how to do that. Just make them how you’d normally make them. Here’s a tutorial if perhaps you need a reminder.
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Saute the beans: Heat the avocado oil in a large skillet over medium high heat. Saute the onion until soft, about 3 minutes. Add the beans and garlic and heat just until warm heated through, about 3-5 minutes.
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Blister the tortillas over an open flame on the range or heat them in a dry skillet. Set aside, wrapped in a cloth napkin to keep them warm.
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Layer the beans, then eggs onto each tortilla. You’’ll be tempted but try not to overstuff the tortillas - stick to about 1/4 cup beans per taco. Top with avocado, salsa, and cilantro as desired.
Per serving · with all ingredientsNutrition
Estimates calculated from the full ingredient list as written. Substitutions or omissions will shift the values below.
353kcal
Calories
12g
Protein
40g
Carbs
17g
Fat
6g
Fiber
711mg
Sodium
Adapted from marisamoore.com