Tex-Mex Black Bean and Egg Breakfast Tacos

Breakfast tacos hold a special place in Tex-Mex culture, especially across Texas mornings. Soft corn tortillas cradle spiced black beans and eggs, topped with cheddar, creamy avocado, and bright cilantro-lime freshness.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 445 cal
• 25g protein
• 38g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1 tbsp olive oil
• ½, diced yellow onion
• 1, seeded and minced jalapeño
• 1 can (15 oz), drained and rinsed black beans
• 1 tsp chili powder
• ½ tsp ground cumin
• 6 large eggs
• ¾ cup shredded cheddar or Mexican blend cheese
• 8 small corn tortillas
• 1, sliced avocado
• ¼ cup chopped fresh cilantro
• 1, cut into wedges lime
• ¾ tsp kosher salt
• ¼ tsp black pepper
• to taste hot sauce

Instructions

1. 1Warm a large nonstick skillet over medium heat and add the olive oil.
2. 2Add the onion and jalapeño; sauté until the onion turns translucent and soft, about 4 minutes.
3. 3Stir in the black beans, chili powder, cumin, and half the salt. Cook 2 to 3 minutes until the beans are heated through and lightly coated in spices.
4. 4Push the bean mixture to one side of the skillet. Crack the eggs into the empty side, scramble gently with a spatula, and cook until just set but still moist, about 3 minutes.
5. 5Fold the eggs into the beans, sprinkle the cheese over the top, and turn off the heat so the cheese melts from residual warmth.
6. 6Meanwhile, warm the tortillas in a dry skillet or directly over a gas flame for 20 to 30 seconds per side until pliable and lightly charred.
7. 7Spoon the egg-and-bean filling down the center of each tortilla.
8. 8Top with avocado slices, cilantro, a squeeze of lime, and hot sauce.
9. 9Serve immediately while the tortillas are warm and the cheese is stretchy.