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.
Prep time: PT10M
Total time: PT10M
Rating
4.67 stars (3 reviews)
Keywords
breakfast tacos
Ingredients
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
Categories
Breakfast
Cuisine
American
Mexican
Steps
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.
Nutitrion
Serving Size: 1 serving
Calories: 353 kcal
Carbohydrates: 40 g
Protein: 12 g
Fat: 17 g
Saturated Fat: 4 g
Cholesterol: 164 mg
Sodium: 711 mg
Sugar: 5 g
Reviews
Kenneth Gill on 2025-07-20 (5 stars): Well done I refry the black beans adding the seasoning and cooked onion and salsa to the beans then mash up the beans a bit only difference also cook my egg whites with some salsa in them ❤️
R on 2020-06-06 (4 stars): 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!
Karman | The Nutrition Adventure on 2017-08-26 (5 stars): Yum! What a great way to get more protein at breakfast!
