Time to Table:
< 30 minutes
Contains:
eggs, dairy
Servings:
8
Quick Weeknight Meal, Global Flavors, Gluten-free
Cooks like this recipeLooking for a satisfying way to start your day? These breakfast tacos are loaded with zesty black beans and fluffy scrambled eggs, making them a protein-packed way to fuel your family’s adventures. Or, put a delicious spin on taco night by having breakfast for dinner! These tacos are easy to prepare, and your little ones will love picking their favorite toppings.
How to Make It
Ingredients
- 8 large eggs
- ¼ cup milk
- ¼ teaspoon salt
- Pepper to taste
- One 15-ounce can black beans, drained and rinsed
- ½ lime, juiced
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ¾ cup shredded cheese such as Colby Jack, Monterey Jack or cheddar
- 1 avocado, sliced or cubed
- 8 corn tortillas, warmed
- Salsa and chopped cilantro for topping (optional)
Preparation
1
Combine eggs, milk, salt and pepper in a bowl. Whisk until combined and eggs are frothy, about one minute.
2
Add beans, lime juice, cumin, garlic powder and chili powder to a small saucepan or microwave-safe bowl.
3
Cook over low heat or microwave until warm, about two minutes. Cover and set aside.
4
Grease a skillet and heat over medium. Add whisked eggs and cook for 3-5 minutes until set, stirring and scraping the pan as the eggs cook.
5
Once eggs are cooked through, remove from heat.
6
Assemble the tacos by adding a scoop of eggs and beans to the tortillas. Top with cheese and avocado. Add salsa or cilantro if desired.
Recipe Tips
These tacos work well with refried or mashed beans. Simply spread a thin layer on the tortillas before adding the other fillings. Try with a dollop of plain Greek yogurt, or for extra zest, add pico de gallo or sliced jalapeños.
Have any questions?
