Spicy Black Bean & Egg Breakfast Tacos with Avocado Crema

Breakfast tacos grew from Tex-Mex morning tables, where soft tortillas cradle bold, simple fillings at the start of the day. Here spicy cumin-chili black beans and scrambled eggs meet a cool lime avocado crema for quick comfort.

Serves 4 · 12 min prep · 12 min cook

Estimate for one serving

• 420 cal
• 22g protein
• 38g carbs
• 21g fat
• 9g fiber

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Ingredients

• 6 large eggs
• 1 tbsp olive oil or avocado oil
• 1 (15 oz) can canned black beans, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 3/4 tsp, divided kosher salt
• 1/4 tsp black pepper
• 8 small corn or flour tortillas
• 1 large ripe avocado
• 1/3 cup plain Greek yogurt or sour cream
• 2 tbsp lime juice
• 1/4 tsp garlic powder
• 1/4 cup fresh cilantro, chopped
• 1 cup pico de gallo or fresh salsa
• 1/3 cup cotija or shredded cheddar
• for serving hot sauce or pickled jalapeños

Instructions

1. 1Make the avocado crema first: In a small bowl, mash the avocado until mostly smooth. Stir in Greek yogurt, lime juice, garlic powder, salt, and chopped cilantro until creamy. Thin with a teaspoon of water if needed. Set aside.
2. 2Warm the black beans in a small saucepan over medium heat with cumin, chili powder, salt, and water. Mash half the beans lightly with a fork so they become creamy-chunky. Keep warm on low.
3. 3In a medium bowl, whisk the eggs with the remaining salt and black pepper until the yolks and whites are fully blended and slightly frothy.
4. 4Heat the oil in a nonstick skillet over medium-low heat. Pour in the eggs and cook slowly, pushing the curds from the edges toward the center with a spatula every 20–30 seconds, until soft, glossy curds form and no liquid egg remains, about 3–4 minutes. Do not brown them. Remove from heat.
5. 5Warm the tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly toasted, or wrap in a damp paper towel and microwave 30 seconds. Keep them stacked under a towel.
6. 6Build each taco: spread a spoonful of warm black beans on a tortilla, top with a portion of soft scrambled eggs, a drizzle of avocado crema, pico de gallo, crumbled cotija, and extra cilantro.
7. 7Finish with a few dashes of hot sauce or pickled jalapeños if you like heat. Serve immediately while the eggs are still soft and the tortillas warm—two tacos per person makes a satisfying plate.
8. 8For meal-prep mornings, cook the beans and crema ahead; scramble eggs fresh in under 5 minutes and assemble on the spot.