Name: Black bean egg breakfast tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 4 small corn tortillas; 3 large eggs; 0.75 cup canned black beans, drained and rinsed; 1 small tomato, diced; 0.5 avocado, diced; 1 tsp olive oil; 0.25 tsp ground cumin

Use canned cooked beans here. Dried beans require separate preparation and cannot be heated briefly as a direct substitute. Two small tortillas make one serving. Keep the filling in the center and avoid wet toppings that make tortillas split. You can serve the components on a plate for anyone who prefers to assemble their own tacos.

Make this breakfast work for you

Use canned cooked beans here. Dried beans require separate preparation and cannot be heated briefly as a direct substitute. Two small tortillas make one serving.

Keep the filling in the center and avoid wet toppings that make tortillas split. You can serve the components on a plate for anyone who prefers to assemble their own tacos.

Before you begin

This recipe makes two servings. Set out the measured ingredients and read all the steps before starting. Use the serving selector for a different number of people; timing does not scale automatically. Larger cooked batches may need a second pan or separate batches.

Eggs must be fully cooked. Use separate clean utensils for the finished food after handling raw eggs, and refrigerate perishable ingredients promptly.

Recipe card

Black bean egg breakfast tacos

Prep and cooking times are estimates.

Prep: 10 minCook: 10 minTotal: 20 min

People (servings)Amounts adjust automatically. Cooking time may increase for larger batches.

Ingredients

How to make it

Prepare ingredientsRinse and dice the tomato. Dice the avocado just before serving. Warm the tortillas according to their package and cover loosely to keep soft.
Build the basePut the drained canned beans and cumin in a small saucepan with a splash of water. Heat gently until hot, stirring occasionally.
CombineBeat the eggs. Heat the oil in a skillet over medium-low heat and scramble the eggs gently until completely set, with no liquid egg; check for 160°F (71°C).
Finish and serveDivide the hot beans and eggs between the tortillas. Add tomato and avocado and serve at once.

Make it work for you

Eggs must be fully cooked. Use separate clean utensils for the finished food after handling raw eggs, and refrigerate perishable ingredients promptly.