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5 from 1 vote

Black Bean Breakfast Tacos

These awesome Black Bean Breakfast Tacos are quick and easy to make, naturally vegetarian (and gluten-free, if you use corn tortillas), and so flavorful and delicious!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: bean, budget friendly, egg, gluten free, vegetarian
Servings: 8 -10 servings

Ingredients

Black Bean Tacos Ingredients:

  • 1 batch zesty Mexican black beans (see below)
  • 1 batch scrambled eggs (see below)
  • 8-10 small wheat or corn tortillas
  • toppings: chopped fresh cilantro diced red onions, diced avocado, crumbled queso fresco (or shredded Pepper Jack cheese), fresh lime wedges, and/or salsa

Zesty Black Beans Ingredients:

  • 1 tablespoon avocado oil (or olive oil or any other mild-flavored oil)
  • 1 cup diced white or red onions
  • 1 jalapeño finely-diced (with seeds removed)
  • 5 cloves garlic peeled and minced
  • 2 (15-ounce) cans black beans rinsed and drained
  • 1 1/2 teaspoons ground cumin
  • juice of 1 small lime
  • salt and pepper

Scrambled Eggs Ingredients:

  • 10 eggs
  • 1/3 cup milk
  • salt and pepper

Instructions

To Make The Black Bean Breakfast Tacos:

  • Prepare the zesty black beans and scrambled eggs.  (And I recommend prepping your toppings while those cook, to save time.)
  • Once all of your fillings and toppings are ready to go, fill your tortillas with a large spoonful (each) of the black bean mixture and scrambled eggs.  Then sprinkle on your desired toppings.  Serve immediately.

To Make The Zesty Black Beans:

  • Heat oil in a medium saucepan over medium-high heat.  Add the onion and jalapeno, and saute for 4-5 minutes, stirring occasionally, until the onion is cooked and soft and translucent.  Stir in the garlic and saute for 1-2 minutes, stirring occasionally, until fragrant.  Stir in the black beans, cumin and lime until completely combined.  Saute for 1-2 minutes, or until the black beans are warmed through.
  • Season to taste with salt and pepper, then remove from the heat and serve.

To Make The Scrambled Eggs:

  • Whisk together eggs and milk and a pinch of salt and pepper in a large bowl until smooth.
  • Heat a large saute pan over medium-heat, and spray with cooking spray (or melt a tablespoon of butter in the bottom of the pan).  Add the egg mixture and cook, stirring frequently, until the eggs are scrambled and cooked through.  Remove from heat and serve.