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.
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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. #breakfastClick To Tweet
These easy breakfast tacos work because of the layers of flavor.
Precooked or canned black beans make a good base for the tacos. Sautéing them with a little oil, garlic, onion, and chipotle pepper adds a 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.
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These black bean breakfast tacos with creamy avocado and scrambled eggs are packed with protein and fiber and perfect for a quick and savory breakfast.
- 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
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.
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.
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.
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.