Easy Black Bean Breakfast Tacos

These easy black bean breakfast tacos with eggs and creamy avocado are packed with protein and fiber and perfect for a quick and savory breakfast. 

Black Bean Breakfast Tacos

This month, the Recipe Redux crew is back with savory breakfast options. If you know me, you know I love breakfast. I also love tacos more than a typical person.

August and July were incredibly busy. I’m actually writing this post from the road right now. But I couldn’t fathom missing this opportunity to share a breakfast recipe with the rest of the crew. I won’t pretend that these are novel or authentic. They are not. I just wanted to share one of my favorite quick meals. I like them for a filling, savory breakfast idea and often for lunch too.

Make these easy Black Bean Breakfast Tacos for a quick and savory breakfast. #TheRecipeReduxClick To Tweet

These easy breakfast tacos work because of the layers of flavor.

Black Bean Breakfast Tacos

Precooked or canned black beans make a good base for the tacos. Sautéing them with a little oil, garlic, onion, and chipotle pepper adds smoky flavor. Simply seasoned with salt and pepper, the scrambled eggs add the breakfast spin. Instead of cheese, I added creamy avocado and I finished it with fresh salsa and fresh cilantro too.

Easy Black Bean Breakfast Tacos

5 from 1 vote
Black Bean Breakfast Tacos
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Easy Black Bean Breakfast Tacos
Prep Time
10 mins
 

These black bean breakfast tacos with creamy avocaod and scrambled eggs are packed with protein and fiber and perfect for a quick and savory breakfast. 

Course: Breakfast
Cuisine: American, Mexican
Servings: 4 people ( 2 tacos)
Calories: 351 kcal
Author: Marisa Moore Nutrition
Ingredients
  • 8 6 inch white soft corn tortillas, warmed
  • 1 tsp avocado oil
  • 1/2 cup red onion, diced
  • 1 clove garlic, minced
  • 1 15 ounce can black beans, rinsed and drained
  • 1/4 tsp ground chipotle powder
  • 4 eggs
  • 1 small avocado, diced
  • 1/2 cup fresh or your favorite jarred salsa
  • 1/4 cup chopped fresh cilantro
Instructions
  1. 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. 

  2. 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.

  3. 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.

  4. 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. 

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2 Comments on Easy Black Bean Breakfast Tacos

    • Marisa
      September 4, 2017 at 4:46 PM (2 weeks ago)
      Thanks, Karman! It's one of my favorites! Reply

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