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.

Course Breakfast

Cuisine American, Mexican

Prep Time 10

Total Time 10

Servings people ( 2 tacos)

Calories 353kcal

Author Marisa Moore

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

Tips for success:

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.

Nutrition