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.
Savory breakfast option
These nutritious breakfast tacos are a quick answer to the morning meal. This recipe is a great way to get in some vegetables in the morning and they will keep you feeling full for hours!
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.
These easy breakfast tacos work because of the layers of flavor.
Protein packed breakfast tacos
Precooked or canned black beans make a good base for the tacos. The beans are high in protein and fiber making for a filling meal. Sautéing them with a little oil, garlic, onion, and chipotle pepper adds a smoky flavor.
Want a vegan option? You can stop at the beans for a vegan taco but I like adding eggs. Simply seasoned with salt and pepper, the scrambled eggs add a satisfying breakfast boost to these tacos.
Instead of cheese, I added creamy avocado and I finished it with fresh salsa and fresh cilantro too.
Easy Black Bean Breakfast Tacos
Ingredients
- 8 6-inch white soft corn tortillas, warmed
- 1 teaspoon avocado oil
- ½ cup red onion, diced
- 1 clove garlic, minced
- 1 15 ounce can black beans, rinsed and drained
- ¼ teaspoon ground chipotle powder
- 4 eggs
- 1 small avocado, diced
- ½ cup fresh or your favorite jarred salsa
- ¼ cup chopped fresh cilantro
Instructions
- 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 ¼ cup beans per taco. Top with avocado, salsa, and cilantro as desired.
Notes
- Use canned or leftover black beans to make this recipe in a snap!
- Skip the eggs and cheese for a vegan breakfast taco.
- Swap in your favorite soft tortilla if corn is not your thing.
Karman | The Nutrition Adventure
Yum! What a great way to get more protein at breakfast!
Marisa
Thanks, Karman! It’s one of my favorites!
R
Just like mama used to make. To kick it up, diced raw onion, homemade salsa and pickled jalapeños. Big flavor and texture additions to the taco. Jump on it, these are great!