Black Bean Breakfast Tacos

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PREP: 10 minutes

COOK: 10 minutes

Vegetarian, Gluten-Free, Nut-Free


Black Bean Filling
1 tsp
vegetable oil
yellow onion, diced
garlic clove, minced
jalapeno pepper, seeded and minced
1/8 tsp
ground cumin
15-oz can black beans, drained and rinsed
lime, zest and juice
Salt and pepper to taste
Scrambled Eggs
1 tsp
vegetable oil
large eggs, beaten
Salt and pepper to taste
corn tortillas
avocado, sliced
1/4 cup
finely diced red onion
1/4 cup
crumbled Cotija cheese
1/4 cup
fresh cilantro


To make the black bean filling, in a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until it is transluscent, about 3 minutes. Stir in the garlic, jalapeño, and cumin. Cook, stirring, until they become fragrant, about 30 seconds. Stir in the black beans and continue to cook until they have heated through. Stir in the lime zest and juice and season with salt and pepper to taste. Remove the beans from the heat and set them aside.

To make the scrambled eggs, in a small skillet, heat the oil over medium heat. Pour the eggs into the skillet and cook, stirring, until they scramble and are cooked to your liking, about 3 minutes. Season the eggs with salt and pepper to taste.

Assemble the tacos by filling the tortillas with the black bean mixture and the scrambled eggs.

Serve immediately topped with the red onion, avocado, Cotija cheese, and fresh cilantro.

Nutritional Info
Per serving
Calories (kcal)456
Total Fat (g)22
Saturated fat (g)5
Trans fat (g)0
Cholesterol (mg)287
Sodium (mg)704
Total Carbohydrate (g)48
Dietary Fiber (g)13
Total Sugars (g)4
Added Sugars (g)0
Protein (g)21
Vitamin D (mg)2
Calcium (mg)178
Iron (mg)4
Potassium (mg)740