Why You’ll Love This Recipe
This recipe is simple, wholesome, and bursting with flavor. It’s also incredibly versatile—you can enjoy it as a hearty breakfast, a power-packed lunch, or a satisfying meatless dinner. The creamy avocado, hearty black beans, and soft scrambled eggs come together in warm corn tortillas for a comforting and nutritious bite. Plus, it’s easy to customize with your favorite toppings like salsa, cheese, or hot sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large eggs
1 cup black beans, drained and rinsed
1 avocado, sliced
4 corn tortillas
Salsa (optional)
Salt and pepper to taste
Olive oil for cooking
Directions
- In a skillet, heat a drizzle of olive oil over medium heat.
- In a bowl, whisk the eggs with salt and pepper. Pour into the skillet and scramble until cooked through.
- While the eggs cook, warm the corn tortillas in a separate skillet or microwave.
- Assemble the tacos: divide the scrambled eggs among the tortillas, then top with black beans and avocado slices.
- Add salsa if desired.
- Serve immediately while warm.
Servings and timing
This recipe serves 2 people (2 tacos per serving) and takes about 15 minutes from start to finish, making it ideal for busy mornings or quick lunches.
Variations
- Add cheese: Sprinkle shredded cheddar, Monterey Jack, or cotija cheese on top.
- Spice it up: Add chopped jalapeños or a dash of hot sauce for some heat.
- Herb it up: Fresh cilantro or chives can add a burst of freshness.
- Tortilla swap: Use flour tortillas or low-carb wraps if preferred.
- Extra veggies: Include sautéed bell peppers, spinach, or tomatoes for more color and nutrients.
storage/reheating
These tacos are best enjoyed fresh. However, you can prep the components ahead:
- Scrambled eggs and black beans can be stored separately in the refrigerator for up to 3 days.
- To reheat, warm the eggs and beans in a skillet or microwave, then assemble the tacos with fresh avocado and tortillas.
- Avoid assembling ahead, as the tortillas can get soggy and the avocado may brown.
FAQs
Can I use flour tortillas instead of corn?
Yes, flour tortillas work great and offer a softer texture.
Is this recipe vegetarian?
Yes, it’s fully vegetarian and packed with plant-based protein.
Can I make this dairy-free?
It already is! Just avoid adding any cheese toppings.
What’s the best salsa to use?
Choose your favorite—mild, spicy, chunky, or smooth. Even a homemade pico de gallo works wonderfully.
How can I make it vegan?
Substitute the scrambled eggs with tofu scramble or a plant-based egg alternative.
Are canned black beans okay to use?
Yes, just rinse and drain them well before adding to the tacos.
How do I keep avocado from browning?
Slice just before serving. If prepping ahead, squeeze a bit of lime or lemon juice on the avocado.
Can I make this for a crowd?
Yes, just scale up the ingredients and lay out a taco bar with toppings.
What’s a good side dish?
Pair with fresh fruit, roasted potatoes, or a simple salad for a full meal.
Conclusion
Scrambled egg, black bean, and avocado tacos are a fast, flavorful, and nutritious option for any time of day. With simple ingredients and endless customization options, they’re sure to become a regular favorite in your kitchen. Give them a try—you’ll love how easy and satisfying they are!
Print
High-Protein Breakfast Tacos
- Total Time: 15 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
These Scrambled Egg, Black Bean, and Avocado Tacos are a quick, healthy, and satisfying meal perfect for breakfast, brunch, or lunch. Loaded with protein, fiber, and healthy fats, they feature creamy avocado, hearty black beans, and fluffy scrambled eggs all wrapped in warm corn tortillas. Customize them with salsa, cheese, or hot sauce for a wholesome and delicious taco experience.
Ingredients
4 large eggs
1 cup black beans, drained and rinsed
1 avocado, sliced
4 corn tortillas
Salsa (optional)
Salt and pepper to taste
Olive oil for cooking
Instructions
-
Heat a drizzle of olive oil in a skillet over medium heat.
-
In a bowl, whisk the eggs with salt and pepper. Scramble in the skillet until cooked.
-
Warm the tortillas in a separate skillet or microwave.
-
Assemble tacos: divide scrambled eggs among tortillas, top with black beans and avocado.
-
Add salsa if using.
-
Serve immediately while warm.
Notes
Add shredded cheese (cheddar, Monterey Jack, cotija) for extra richness.
Fresh herbs like cilantro or chives add freshness.
Spice it up with jalapeños or hot sauce.
Use flour tortillas or low-carb wraps as alternatives.
For a vegan version, replace eggs with tofu scramble.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch, Lunch
- Method: Stovetop / Assembly
- Cuisine: Mexican-Inspired, American
