Bean and Egg Breakfast Tacos

Breakfast tacos rose as a Tex-Mex morning classic, folding eggs and beans into warm corn tortillas. Spiced black beans and soft scrambled eggs get a lift from cumin, chili powder, and fresh salsa for a protein-packed start.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 310 cal
• 18g protein
• 28g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 8 small corn tortillas
• 6 large eggs
• 1 can (15 oz), drained black beans
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 cup shredded cheddar cheese
• 1/2 cup fresh salsa
• 1/4 cup fresh cilantro
• 4 lime wedges
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Warm a large nonstick skillet over medium heat and lightly toast each corn tortilla for 20 to 30 seconds per side until pliable and fragrant; stack them under a clean towel to keep warm.
2. 2Drain and rinse the black beans, then pat them dry with a paper towel so they crisp better in the pan.
3. 3Heat the olive oil in the same skillet over medium heat until it shimmers.
4. 4Add the black beans, cumin, chili powder, garlic powder, and salt; cook, stirring occasionally, until the beans are hot and lightly blistered, 3 to 4 minutes.
5. 5Push the beans to one side of the skillet. Crack the eggs into the empty space, scramble gently with a spatula, and cook until just set with soft curds, about 2 to 3 minutes.
6. 6Fold the seasoned beans into the eggs so everything is evenly mixed, then season with remaining salt and black pepper.
7. 7Spoon the bean-egg mixture down the center of each warm tortilla.
8. 8Top each taco with shredded cheddar so it melts slightly from the residual heat.
9. 9Spoon fresh salsa over the cheese and finish with chopped cilantro.
10. 10Serve at once with lime wedges for squeezing; leftover filling keeps well for meal-prep reassembly the next morning.