Egg and Black Bean Breakfast Tacos
These quick and easy breakfast tacos combine scrambled eggs and hearty black beans in a corn tortilla, delivering a delicious, high-protein start to your day.
5 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
32g protein
45g carbs
18g fat
Ingredients
For 4 servings
- 8 egg
- 1 can black beans
- 8 corn tortilla
- 2 tablespoon olive oil
- 1 cup cheddar cheese
- 0.25 cup cilantro
- salt — to taste
- pepper — to taste
- 1 tomato
- 0.5 onion
- 1 jalapeño
- 1 lime
Instructions
- 1
Rinse and drain the black beans in a colander.
- 2
Chop the tomato, onion, and jalapeño finely.
- 3
In a bowl, beat the eggs with a pinch of salt and pepper.
- 4
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- 5
Add the onion and jalapeño to the skillet, sauté for 2 minutes.
- 6
Add the black beans and tomato to the skillet, cook for another 2 minutes.
- 7
Pour the beaten eggs into the skillet, gently scramble until fully cooked.
- 8
Warm the corn tortillas in a separate pan over low heat for 30 seconds on each side.
- 9
Fill each tortilla with the egg and bean mixture.
- 10
Top each taco with shredded cheddar cheese and chopped cilantro.
- 11
Squeeze lime juice over the top before serving.
Cook it this week.
NeatEat plans Egg and Black Bean Breakfast Tacos — and the rest of your week — around your budget, groceries included.