Breakfast Tacos with Black Beans

Name: Breakfast Tacos with Black Beans
Total time: 20 min
Yield: 4 servings
Ingredients: 8 small corn tortillas; 6 large eggs; 1 can black beans; 1/2 medium onion; 1/2 medium bell pepper; 1 tablespoon olive oil; 1/4 cup salsa; 1 large avocado; 1/4 cup cilantro; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1/4 teaspoon salt

Enjoy vibrant and savory breakfast tacos filled with scrambled eggs, seasoned black beans, and fresh toppings.

Mexican⏱ 20 min⚠ Contains 3 allergen(s)

✨ High in fiber✨ High in protein✨ Good source of vitamin C

Ingredients

Corn tortillas8 small
Eggs6 large
Black beans1 can
Onion1/2 medium
Bell pepper1/2 medium
Olive oil1 tablespoon
Salsa1/4 cup
Avocado1 large
Cilantro1/4 cup
Cumin1 teaspoon
Chili powder1/2 teaspoon
Salt1/4 teaspoon

Nutrition (per serving, makes 4)

Calories427 kcal

Protein17.9 g

Carbs45.4 g

Fat20.1 g

Fiber12.4 g

Sugar2.6 g

Sodium555 mg

Vitamin C28 mg

Iron1.7 mg

Calcium73 mg

Potassium635 mg

Estimated values.

Steps

1Dice onion and bell pepper. Heat olive oil in a large skillet over medium heat.
2Sauté onion and bell pepper until softened, about 5 minutes. Drain and rinse black beans, then add them to the skillet along with cumin, chili powder, and salt. Cook for 3-5 minutes until heated through.
3Whisk eggs and scramble them in a separate non-stick pan until cooked to your desired consistency.
4Warm corn tortillas in a dry skillet for about 30 seconds per side, or microwave briefly until pliable.
5Assemble tacos by spooning the black bean mixture into the center of each tortilla, followed by scrambled eggs.
6Top with sliced avocado, salsa, and freshly chopped cilantro before serving.