Easy Black Bean Breakfast Tacos
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.
Servings 4 people ( 2 tacos)
- 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.
Calories: 353kcal | Carbohydrates: 40g | Protein: 12g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 164mg | Sodium: 711mg | Potassium: 518mg | Fiber: 6g | Sugar: 5g | Vitamin A: 572IU | Vitamin C: 8mg | Calcium: 109mg | Iron: 3mg