Description
These nutrient-dense black bean breakfast tacos are the perfect way to kickstart your morning. Featuring a hearty combination of protein-packed eggs, seasoned black beans, and fresh toppings like avocado and salsa, this dish is both filling and flavor-forward. Ready in under 20 minutes, these tacos provide a satisfying, healthy alternative to standard breakfast bars, offering a smoky, savory experience that feels like a treat from a professional taco stand.
Ingredients
8 corn tortillas
1 teaspoon avocado oil
1/4 cup red onion, diced
1 clove garlic, minced
15 ounces black beans, rinsed and drained
1/2 teaspoon chipotle powder
4 large eggs
1 small avocado, diced
1/4 cup salsa
1/4 cup fresh cilantro, chopped
Instructions
Whisk the eggs in a small bowl until the yolks and whites are fully combined.
Scramble the eggs in a nonstick skillet over medium-low heat until soft curds form; remove and set aside.
Heat the avocado oil in a large skillet over medium-high heat.
Sauté the red onion for three minutes until translucent.
Add the black beans and minced garlic to the skillet.
Stir in the chipotle powder and cook for 3-5 minutes until the mixture is hot.
Blister the tortillas over an open flame or in a hot dry skillet.
Assemble tacos by layering the black bean mixture and scrambled eggs onto the tortillas.
Top with diced avocado, salsa, and fresh cilantro.
Notes
Substitute flour tortillas for corn if desired. Pinto beans make a great variation. Use silken tofu as an egg substitute for a vegan-friendly meal.
- Prep Time: 10
- Cook Time: 10
- Category: High Fiber Recipes
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 185mg