Breakfast egg & bean tacos
Soft scrambled eggs and warm black beans make a filling breakfast taco. Add tomatoes and avocado at the table, with lime juice to finish each tortilla.
20 minutes, start to finishLet’s make it.
- 01
Step 1
Warm drained beans with 2 tablespoons water in a small pan for 3–4 minutes. Slice avocado and set out tomatoes.
- 02
Step 2
Whisk eggs with salt and pepper. Heat oil in a nonstick pan over medium-low heat and stir in eggs for 3–4 minutes until fully set with no liquid remaining.
- 03
Step 3
Warm tortillas according to the packet. Fill with eggs, beans, avocado and tomatoes; finish with lime juice.
Make it your own.
- Have the toppings ready before cooking eggs so you can serve them straight from the pan.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
