Breakfast Tacos with Black Beans and Avocado
These hearty breakfast tacos feature fluffy scrambled eggs, creamy avocado, and savory black beans nestled in warm corn tortillas. They're a protein-packed, vegetarian-friendly start to your day that's ready in just 20 minutes.
Ingredients
Ingredients
- 4 corn tortillas 8-inch size, warmed
- 6 large eggs beaten with 1 tbsp water
- 1 cup black beans rinsed and drained
- 1 avocado sliced or diced
- 1 tbsp olive oil
- 1/4 cup fresh cilantro chopped
- 1 tsp cumin
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper
- 1/4 cup salsa optional for topping
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the filling in a skillet and warm tortillas separately. Make-Ahead: Prepare the egg and bean mixture ahead of time and store it chilled; reheat before serving. Variations: Add a sprinkle of shredded cheese (if desired), use pinto beans instead of black beans, or add sautéed bell peppers for extra veggies. Serving Suggestion: Pair with a side of fresh fruit or a small green salad for a complete meal.