Description
A hearty and flavorful breakfast taco filled with protein-rich black beans, scrambled eggs, and customizable fresh toppings, perfect for a nutritious start to the day.
Ingredients
Scale
- 1 can black beans, rinsed and drained (or 1.5 cups cooked black beans)
- 4 eggs
- 1 tbsp olive oil
- 4 small tortillas (corn or flour)
- Salt and pepper, to taste
- 1/2 tsp ground cumin
- 1/2 small onion, chopped
- 1 clove garlic, minced
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced tomatoes or salsa
- 1 avocado, sliced (optional)
- 2 tbsp chopped fresh cilantro (optional)
- Lime wedges, for serving (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, and sauté until softened, about 3-4 minutes.
- Add black beans and cumin. Cook for 3-5 minutes until heated through, lightly mashing some beans for a creamier texture. Season with salt and pepper to taste.
- In a separate pan, scramble the eggs with a pinch of salt and pepper until just set. Remove from heat.
- Warm the tortillas in a dry skillet or microwave until pliable.
- Assemble tacos by layering black beans, scrambled eggs, and shredded cheddar on each tortilla.
- Top with diced tomatoes or salsa. Add optional toppings like sliced avocado, chopped cilantro, and a squeeze of lime.
- Serve immediately while warm.
Notes
- Add breakfast sausage or bacon for extra protein.
- Use scrambled tofu instead of eggs for a vegan version.
- Top with hot sauce or pickled jalapeños for spice.
- Swap cheddar for feta or cotija for a different flavor.
- Add sautéed spinach or kale for extra greens.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 140mg